- 1 cup cholesterol-free egg substitute
- 1/4 cup shredded Parmesan cheese
- 2 slices Canadian bacon, diced
- 1/2 teaspoon hot red pepper sauce
- 1/4 teaspoon black pepper
- 4 (7-inch) red chile tortillas or whole wheat tortillas
- 1 cup baby spinach leaves
Preheat oven to 325°F. Combine egg substitute, cheese, bacon, red pepper sauce, and pepper in bowl. Pour into 9-inch glass baking dish sprayed with butter-flavored cooking spray. Bake 15 minutes, or until egg substitute is set. Remove from oven.
Place tortillas in oven 1 minute or until soft and pliable. Cut egg substitute into quarters. Place 1 wedge in center of each tortilla. Top with 1/4 cup spinach leaves. Fold bottom of tortilla to center; fold sides to center to enclose filling and serve immediately.
Note: Canadian bacon comes from the loin of the pig. It is much more meaty and has less fat than traditional bacon. As a result, it tastes more like ham in flavor. In order to reduce the sodium in this recipe, try meatless bacon which is usually made with soy products.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 195, Carbohydrates: 20 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 11 mg, Sodium: 699 mg, Fiber: 3 g
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 1 1/2 Meat.
Copyright Diabetic Cooking.