PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Southern Foodography Scrambled eggs and cheese topped with sea salt-dusted avocados all in a tortilla shell bowl. Paprika and salsa optional. Yummy protein-packed breakfast! Easy to change to ingredients for your health and taste preferences.
1 (10 inch) soft flour tortilla
2 eggs
1/2 teaspoon milk
1/2 teaspoon butter (optional)
1/4 cup shredded Mexican cheese blend, or more to taste
1/2 avocado - peeled, pitted, and diced
1/4 cup salsa, or to taste (optional)
1 pinch paprika, or to taste (optional)
1 pinch sea salt
Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.
Serving Size: 1
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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