Low Fat Huevo Revuelto
Brighten up your breakfast or brunch with this Low Fat Huevo Revuelto, a healthier take on the classic Mexican-style scrambled eggs! Packed with protein from whole eggs and extra egg whites, and made creamy with a splash of skim milk, this dish delivers rich flavor without the extra calories. Sautéed onions, green bell peppers, and juicy tomatoes add a vibrant crunch and natural sweetness, while a touch of fresh cilantro brings a burst of freshness to every bite. Quickly prepared in just 10 minutes, this light and satisfying recipe is perfect for those seeking a low-fat, high-protein breakfast idea. Serve with whole-grain toast or a crisp side salad for a nutritious, well-rounded meal that doesn’t sacrifice flavor. Whether you’re watching your waistline or simply craving a wholesome, veggie-packed meal, this low-fat huevo revuelto is a must-try!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg whites
- 2 tablespoons Skim milk
- 1 for greasing pan Olive oil spray
- 1 medium Tomato
- 0.5 medium Green bell pepper
- 0.5 medium Onion
- 2 tablespoons Fresh cilantro
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Chop the tomato, green bell pepper, and onion into small, uniform pieces to ensure even cooking.
In a medium mixing bowl, crack 4 large eggs and add 2 additional egg whites. Add 2 tablespoons of skim milk and whisk together until well blended. Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat a non-stick skillet over medium heat and lightly grease it with olive oil spray.
Add the chopped onion and green bell pepper to the skillet. Sauté for about 3 to 4 minutes, or until the vegetables are slightly softened but still retain some crunch.
Stir in the chopped tomato and cook for another 2 minutes until it is slightly softened.
Reduce the heat to low and pour the egg mixture into the skillet. Allow it to sit undisturbed for about 30 seconds to start setting.
Using a spatula, gently stir the eggs, moving them from the edges towards the center. Continue to stir and fold the eggs every few seconds until they are cooked but still slightly runny, as they will continue to cook from residual heat.
Remove the skillet from the heat and sprinkle the eggs with fresh cilantro for added flavor.
Serve the low-fat huevo revuelto immediately with a side of whole-grain toast or a fresh salad for a well-rounded meal.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 18.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
