Mexican Skillet Egg Casserole

Mexican Skillet Egg Casserole
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 2-Step Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 160

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 355mg
  • Total Carbohydrate 9g
    • Dietary Fiber 4g
    • Total Sugars 2g
  • Protein 13g
  • Potassium 410mg
  • Phosphorus 90mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Protein, 1 Fat



  • canola oil
    1 tsp
  • egg substitute
    1 1/2 cup
  • canned green chiles (4.5 oz, chopped, drained)
    1 can
  • cheddar cheese (shredded, reduced-fat, sharp)
    1/3 cup
  • black olives (2.25 oz, sliced, drained)
    1 can
  • tomatoes (diced)
    1/2 cup
  • ripe medium avocado (peeled, pitted, and chopped)
  • fresh cilantro (chopped)
    1/4 cup


  1. 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.

  2. Top with the remaining ingredient in the order given. Cover and cook over medium-low heat 2–3 minutes or until cheese melts.