Green Vegetable Egg "Tortilla"

Green Vegetable Egg "Tortilla"
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Sabores de Cuba. Recipe Credit: . Photo Credit: Kelly Campbell Photography.

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.

  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1/4 of the tortilla
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 of the tortilla
  • Amount per serving Calories 100

  • Total Fat 5g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 340mg
  • Total Carbohydrate 7g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 9g
  • Potassium 350mg
  • Phosphorus 165mg

Choices/Exchanges: 1 Vegetable



  • green onion (finely sliced)
    2 stalks
  • broccoli (finely sliced (about 1 cup))
  • roma (plum) tomatoes (washed and cubed)
    1/2 cup
  • spinach (washed and thinly sliced)
    1 cup
  • Kosher Salt
    1/2 tsp
  • garlic powder
    1 tsp
  • dried oregano (dried)
    1 tsp
  • black pepper (cracked)
    1/4 tsp
  • smoked paprika
    1/2 tsp
  • eggs (whisked)
  • milk (fat-free)
    1/2 cup


  1. Preheat oven to 350°F.

  2. 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.

  3. Preheat an ovenproof nonstick pan over medium heat. Add vegetables from the bowl and sauté until ingredients are cooked through, about 2 minutes.

  4. 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.

  5. 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.

  6. 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!