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 Tortilla Toasts with Avo-Olive Salsa
Makes 4 servings
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Ingredients
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1-1/2
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cups seeded and diced tomatoes
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1
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cup California Ripe Olives, halved
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1/2
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cup diced avocado
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2
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tablespoons lime juice
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2
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tablespoons chopped fresh cilantro leaves
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1
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teaspoon minced garlic
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1/4
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teaspoon salt
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1/2
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cup egg substitute
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2
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tablespoons low-fat milk
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4
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flour tortillas (6-inch)
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1. In a medium sized bowl, combine tomatoes, California Ripe Olives, avocado, lime juice, cilantro, garlic and salt. Set aside.
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2. In a separate shallow bowl, whisk together egg substitute and milk. Place Tortilla in egg mixture and soak for 3 to 5 minutes.
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3. Heat a medium-sized nonstick skillet pan over medium heat. Lightly coat with cooking spray. Place 1 tortilla in the pan and cook for 2 minutes until golden, then flip and continue cooking on remaining side for 1 to 2 minutes. Repeat with remaining tortillas.
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4. To serve, place 1 tortilla on each plate and serve with approximately 3/4 cup of salsa.
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©California Olive Industry
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Nutrients per Serving
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(1 tortilla with 3/4 cup salsa)
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Calories
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216
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Calories from Fat
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40 %
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Total Fat
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10 g
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Saturated Fat
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2 g
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Cholesterol
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<1 mg
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Carbohydrate
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26 g
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Fiber
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4 g
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Protein
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7 g
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Sodium
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654 mg
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Dietary exchanges
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2 Starch
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1-1/2 Fat
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Printed
from diabeticcooking.com
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