Diabetes Forecast

Mexicali Breakfast Eggs

Per Serving

Mexicali Breakfast Eggs

Makes: 4
Calories 225
Fat 7 g
Saturated Fat 1.7 g
Carbohydrate 24 g
Fiber 3 g
Sugars 6 g
Cholesterol 160 mg
Sodium 565 mg
Protein 15 g
Choices: Starch 1, Vegetable 1, Lean meat 2, Fat 0.5
  • Makes: 4
  • Cooking Time: 14 minute


4 small (6-inch) whole-wheat tortillas
2 tsp. canola oil
1/2 cup diced onion
3 garlic cloves, minced
2 scallions, minced
1/2 cup sliced red pepper
1 Tbsp. seeded and diced jalapeno pepper (optional, not included in nutritional analysis)
1/2 tsp. cumin
7 egg whites
3 whole eggs
1/3 cup fat-free milk
1/4 tsp. dried oregano
Salt and pepper to taste
1/2 cup hot or mild salsa
1/4cupnonfat Greek yogurt (optional, not included in nutritional analysis)


  1. Preheat the oven to 400°F. Wrap the tortillas in foil and place them on a baking sheet in the oven to warm while you prepare the eggs.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and sauté for 3 minutes. Add in the scallions and red pepper and sauté for 3 minutes. Add in the jalapeno peppers and cumin and sauté for 1 minute.
  3. Whip together the egg whites, eggs, milk, oregano, salt, and pepper. Pour over the vegetable mixture and lightly scramble the eggs until desired doneness.
  4. To serve, divide the egg mixture among the hot tortillas and roll into cones. Serve with the salsa and a dollop of Greek yogurt if desired.

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