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www.RecipeFaire.com Presents:
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Mexican Skillet Egg Casserole
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by:
Mary Lee Neel
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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.
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INGREDIENTS
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1 tsp canola oil
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1 1/2 cups egg substitute
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1 (4.5 oz.) can chopped
green chilies, drained
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1/3 cup shredded reduced-fat sharp cheddar cheese
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1 (2.25 oz.) can sliced
ripe olives, drained
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1/2 cup diced tomatoes
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1 ripe medium avocado, peeled, pitted and chopped
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1/4 cup chopped fresh
cilantro
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DIRECTIONS
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1:
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.
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2:
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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3:
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4:
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