Ingredients
| Large eggs |
10
|
| Flour |
1/4 cup
|
| Fat-free half-and-half |
1 1/2 cups
|
| Chopped red pepper |
1 cup
|
| Chopped green onions |
3/4 cup
|
| Chopped lean ham OR cooked, drained, and crumbled turkey sausage |
1 cup
|
| Dried oregano leaves, dried cilantro leaves |
1 tsp.
|
| Cumin |
1/4 tsp.
|
| Shredded sharp cheddar cheese |
1 1/2 cups
|
| Chunky salsa |
1 1/2 cups
|
| Reduced fat sour cream, optional |
1/2 cup
|
| Cilantro leaves, optional |
For garnish
|
Directions
- COAT a 15 x 10 x 1-inch jellyroll pan with vegetable spray. TRIM a sheet of parchment paper to fit the pan with paper extending over the sides slightly. COAT parchment paper on top of pan with nonstick spray.
- BEAT eggs with a wire whisk in a large bowl.
- In a small cup, mix flour and half-and-half until combined; ADD to eggs and BEAT to mix.
- STIR IN red pepper, green onions, half of the ham, and seasonings.
- POUR evenly into pan; BAKE in preheated 375°F oven for 15 minutes.
- REMOVE spring roll from oven and SPRINKLE evenly with cheese and remaining ham. RETURN to oven and BAKE another 3 minutes.
- REMOVE spring roll from oven and carefully ROLL, beginning at short end — peeling off paper as spring roll is rolled.
- CUT into ¾ to 1-inch slices. STACK slices at an angle on serving plate and TOP with salsa and a dollop of sour cream.
- GARNISH with fresh cilantro leaves if desired.
Insider Tips
- This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.
Nutritional Info
Per Serving: 1/7 of Recipe
| Calories |
340
|
| Total fat |
21 g
|
| Saturated fat |
9 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
4 g
|
| Cholesterol |
310 mg
|
| Sodium |
952 mg
|
| Carbohydrates |
17 g
|
| Dietary Fiber |
2 g
|
| Sugar |
8 g
|
| Protein |
21 g
|
| Vitamin A |
156 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
54 mcg
|
| Choline |
233 mg
|
| Calcium |
304 mg
|
| Iron |
2 mg
|
| Potassium |
383 mg
|