Mexican Skillet Egg Casserole

Summary
-
- Prep time
- 5 min
-
- Cook time
- 5 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 1/2 cups
Ingredients
Ingredients
-
canola oil
- 1 tsp
- 1 tsp
-
-
egg substitute
- 1 1/2 cup
- 1 1/2 cup
-
-
canned green chiles (4.5 oz, chopped, drained)
- 1 can
- 1 can
-
-
cheddar cheese (shredded, reduced-fat, sharp)
- 1/3 cup
- 1/3 cup
-
-
ripe olives (2.25 oz, sliced, drained)
- 1 can
- 1 can
-
-
tomatoes (diced)
- 1/2 cup
- 1/2 cup
-
-
ripe medium avocado (peeled, pitted, and chopped)
- 1
- 1
-
-
fresh cilantro (chopped)
- 1/4 cup
- 1/4 cup
-
Directions
Directions
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Heat the oil in a medium nonstick skillet over medium heat. Add the eggs, cook 1 minute, and gently stir until just set (Note: eggs will still be very wet). Remove from heat.
-
Top with the remaining ingredient in the order given. Cover and cook over medium-low heat 2–3 minutes or until cheese melts.