Easy Egg Tacos
- Number of Servings: 1
Ingredients
1 t Canola Oil1 T finely chopped onion1 T basilSalt and pepper to taste1/2 cup fresh or frozen spinach1/2 cup egg substitute1/4 cup reduced fat cheddar1/2 cup cherry tomatoes2 small Corn Tortilla
Easy Egg Tacos
1 t Canola Oil
1 T finely chopped onion
1 T basil
Salt and pepper to taste
1/2 cup fresh or frozen spinach
1/2 cup egg substitute
1/4 cup reduced fat cheddar
1/2 cup cherry tomatoes
2 small Corn Tortilla
Whisk egg whites in a small bowl; season with basil, salt and freshly ground black pepper and set aside. Heat canola oil in a small nonstick skillet over medium heat. Add spinach and onion and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in cheddar. Top with cherry tomatoes (slice in half if large) heat until warm.
Split egg mixture in half.
Serving Size: 1 serving = 2 tacos
Number of Servings: 1
Recipe submitted by SparkPeople user JULIETTECAKE.
1 t Canola Oil
1 T finely chopped onion
1 T basil
Salt and pepper to taste
1/2 cup fresh or frozen spinach
1/2 cup egg substitute
1/4 cup reduced fat cheddar
1/2 cup cherry tomatoes
2 small Corn Tortilla
Whisk egg whites in a small bowl; season with basil, salt and freshly ground black pepper and set aside. Heat canola oil in a small nonstick skillet over medium heat. Add spinach and onion and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in cheddar. Top with cherry tomatoes (slice in half if large) heat until warm.
Split egg mixture in half.
Serving Size: 1 serving = 2 tacos
Number of Servings: 1
Recipe submitted by SparkPeople user JULIETTECAKE.
Nutritional Info Amount Per Serving
- Calories: 315.3
- Total Fat: 11.8 g
- Cholesterol: 15.0 mg
- Sodium: 421.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.5 g
- Protein: 22.2 g
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