This recipe provided by eatFresh.org
Servings: 4 cups
Calories: 230kcal
Ingredients
- 1 Medium bell pepper
- Nonstick cooking spray
- 1 cup onion
- 1/2 cup Fresh nopales
- 1/2 cup tomato
- 1/2 teaspoon chili powder
- 6 Egg whites
- 2 Whole eggs
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
- 1/4 cup Reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
- 1/2 cup Salsa
Instructions
- Place bell pepper in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes.
- Rub off skin from the peppers. Cut open, remove seeds, and chop.
- Spray a medium skillet with nonstick cooking spray.
- Add onions and cook over medium heat for 10 minutes or until very soft.
- Stir in bell pepper and nopales and cook for 5 minutes more.
- Add tomato and chili powder and remove from heat.
- In a medium bowl, beat egg whites, whole eggs, and salt. Add to skillet; stir and cook for 5 minutes or until eggs are cooked through.
- Top with cheese and salsa. Serve immediately with warm tortillas.
Notes
Serving size: 1 cup
Total calories: 230 Total fat: 6 g Saturated fat: 2 g Carbohydrates: 30 g Protein: 14 g Fiber: 5 g Sodium: 530 mg
Total calories: 230 Total fat: 6 g Saturated fat: 2 g Carbohydrates: 30 g Protein: 14 g Fiber: 5 g Sodium: 530 mg
Nutrition
Calories: 230kcal | Carbohydrates: 30g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Sodium: 530mg | Fiber: 5g