Green Vegetable Egg "Tortilla"
Adding lots of greens to your morning meal charges your body with some incredible nutrition. This recipe is a great way to get you through the first part of the day. Breakfast doesn’t have to mean hitting the drive-through window at a doughnut or coffee shop. The time we spend waiting to place our order at the drive-through could be spent making an awesome, healthy, diabetes-friendly breakfast like this one. Have a great day!
This recipe from Sabores de Cuba, by Ronaldo Linares. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1/4 of the tortilla
Ingredients
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green onion (finely sliced)
- 2 stalks
- 2 stalks
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broccoli (finely sliced (about 1 cup))
- 2
- 2
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roma (plum) tomatoes (washed and cubed)
- 1/2 cup
- 1/2 cup
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spinach (washed and thinly sliced)
- 1 cup
- 1 cup
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Kosher Salt
- 1/2 tsp
- 1/2 tsp
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garlic powder
- 1 tsp
- 1 tsp
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dried oregano (dried)
- 1 tsp
- 1 tsp
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black pepper (cracked)
- 1/4 tsp
- 1/4 tsp
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smoked paprika
- 1/2 tsp
- 1/2 tsp
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eggs (whisked)
- 4
- 4
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milk (fat-free)
- 1/2 cup
- 1/2 cup
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Directions
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Preheat oven to 350°F.
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To a bowl, add green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, pepper, and smoked paprika. Toss ingredients well to make sure greens are covered with the spices.
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Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.
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Add milk to the bowl with whisked eggs and whisk briefly to combine. Add egg mixture to pan and stir with a wooden or plastic spoon. Make sure all ingredients are evenly spread out.
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Place pan in the middle rack of your oven and cook for 10 minutes. To check if the tortilla (egg and vegetable mixture) is done, insert a toothpick in the middle; if it comes out clean, the tortilla is cooked through.
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Remove from oven and let it rest on the stovetop for 1-2 minutes so eggs settle and don’t fall apart when serving. Enjoy!