Diabetic Recipes
Breakfast Burrito
Adapted from our latest book: The Joslin Diabetes Quick & Easy Cookbook (Fireside)
(makes 1 serving)
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butter-flavored cooking spray
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2
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tablespoons chopped onion
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1/2
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tablespoon chopped canned green chilies, drained
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1
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tablespoon shredded fat-free Monterey Jack cheese
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dash liquid hot pepper sauce (optional)
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1
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10-inch 98% fat-free flour tortilla, warmed
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- Lightly coat a nonstick skillet with cooking spray. Cook the onion and chiles in the
skillet over medium heat for 3 minutes, stirring constantly.
- In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using).
- Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but
not dry.
- Place the egg mixture along one-third of the tortilla, about 2 inches away from the
bottom. Fold up the lower edge, then roll from the side to form a burrito. Eat immediately or
wrap in a napkin or paper towel to eat out of hand while waiting for the school bus.
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Per serving:
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150 calories (3% calories from fat), 1 g total fat (trace saturated fat), 16 g protein,
22 g carbohydrates, 4 g dietary fiber, 1 mg cholesterol, 262 mg sodium
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Diabetic exchanges:
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2 very low fat protein, 1 carbohydrate (bread/starch), 1 vegetable
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