Mexican Corn Scramble
Spinach-Blueberry Salad
Ingredients
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red onion
- 1 tsp canola oil
- 1½ cups frozen, thawed corn kernels
- ¾ cup egg substitute
- ⅛ tsp salt
- ¼ cup shredded reduced-fat Mexican blend cheese
- ¼ cup refrigerated salsa
- ¼ cup reduced-fat sour cream
Instructions
- Cook peppers and onion in hot oil in a nonstick skillet over medium heat 4 minutes or until just tender; stir in corn, cook 1 minute. Stir in egg substitute and salt.
- Cook 2 to 3 minutes or until eggs are just set, stirring often.
- Divide between 2 plates; top with cheese, salsa, and sour cream.
Side Dish Ingredients
- 3 cups baby spinach
- ¼ cup thinly sliced red onion
- ¼ cup light raspberry and walnut dressing
- ½ cup blueberries
Side Dish Instructions
- Toss together spinach, onion, and dressing in a bowl.
- Divide salad between 2 plates; top with blueberries.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
260
|
120
|
380
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 33 | 17 | 50 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 460 | 190 | 650 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
