Mexican Skillet Egg Casserole Recipe

1      Reviews by:    Mary Lee Neel   Mexican Skillet Egg Casserole partially cooks egg substitute then adds green chiles, cheddar cheese, sliced ripe olives, diced tomatoes, avocado and chopped cilantro before finishing cook to create a delicious tasty Mexican egg casserole. Food Category:    Breakfast Cuisine Origin:    Mexican    Servings:2 Nutrition facts:408 calories23.9 grams fat Print Preview Rate This Recipe Prep Time:   7 Minutes Cook Time:   4 Minutes Total Time:   11 Minutes

INGREDIENTS

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

DIRECTIONS

• Heat the oil in a nonstick skillet over medium heat. Add the egg substitute, cook 1 minute and gently stir until just set (eggs will still be very wet). Remove from heat.
• Top with the remaining ingredients in the order given. Cover and cook over medium-low heat 2-3 minutes or until cheese melts.

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