Meatless Monday: Huevos Rancheros

April 14, 2014 at 11:04 am Leave a comment

egg whites


  • 4 corn tortillas
  • 1 cup 100% egg white substitute
  • 1/8 teaspoon sea salt
  • ¼ teaspoon freshly ground white or black pepper
  • 3 tablespoons shredded pepper jack cheese
  • ½ avocado, peeled and diced
  • ¼ cup tomatillo sauce
  • ¼ cup plain fat-free Greek yogurt
  • 1 small jalapeno pepper without seeds, minced
  • 1 tablespoon chopped fresh cilantro


  1. Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet.
  2. Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese.
  3. Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro.
  4. Makes two servings.

Nutrition Information per Serving:

  • Calories: 300
  • Carbohydrate: 30 g
  • Protein: 21 g
  • Fat: 10.0 g
  • Saturated Fat: 2 g
  • Sugar:3 g
  • Dietary Fiber:5 g
  • Cholesterol:5 mg
  • Sodium: 560 mg

*Recipe from The American Diabetes Association My Food Advisor:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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