Mexican Scramble Diabetic
Start your day with a burst of flavor and nutrition with this Mexican Scramble, designed specifically for a diabetes-friendly diet! Packed with protein-rich eggs and egg whites, this quick and colorful breakfast is loaded with vibrant vegetables like red bell peppers, zucchini, baby spinach, and cherry tomatoes. Seasoned with a touch of cumin and chili powder for a subtle kick, the scramble is finished with reduced-fat cheddar cheese for a creamy touch and fresh avocado slices for healthy fats. Ready in just 20 minutes, this low-carb recipe is perfect for managing blood sugar while satisfying your taste buds. Serve it hot with a sprinkle of fresh cilantro for an extra pop of flavor—your new go-to for a wholesome and energizing breakfast!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces egg whites
- 1 tablespoon olive oil
- 0.5 cup yellow onion, diced
- 0.5 cup red bell pepper, diced
- 0.5 cup zucchini, diced
- 1 cup baby spinach
- 0.5 cup cherry tomatoes, halved
- 0.25 cup reduced-fat cheddar cheese, shredded
- 0.25 piece avocado, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.25 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium bowl, add the egg whites, and whisk until well combined. Set aside.
In a large non-stick skillet, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, and zucchini to the skillet. Sprinkle with ground cumin, chili powder, salt, and black pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the baby spinach and cherry tomatoes to the skillet. Cook for an additional 1-2 minutes until the spinach is wilted, stirring gently.
Reduce the heat to low and pour the whisked eggs over the vegetables. Allow the eggs to set slightly, then gently stir and fold to scramble everything together. Continue cooking for 2-3 minutes, or until the eggs are fully cooked but still moist.
Sprinkle the reduced-fat cheddar cheese over the egg mixture and cook for another 30 seconds until the cheese is melted.
Divide the Mexican scramble between two plates. Garnish with avocado slices and fresh cilantro (if using).
Serve immediately and enjoy this healthy, diabetes-friendly breakfast!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 410 mg | 32% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1369 mg | 29% | |
*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.
