Skillet Scramble & Chicken and Veggie Fajitas.

Skillet Scramble & Chicken and Veggie Fajitas.

Toss the already used yet left vegetables into the pan for a quick meal. Nearly any vegetable will work in this scramble, so choose your favourites or use what you have on hand.

 

Summer Skillet Scramble

 

 

INGREDIENTS

  • 2 Tbsp. Olive Oil
  • 12 oz Baby Potatoes (Thinly Sliced)
  • 4 cups thinly sliced Vegetables (such as Mushrooms, Bell Peppers, and/or Zucchini)
  • 3 Scallion (Thinly Sliced, Green and White Parts Separated)
  • 1 tsp. Minced Fresh Herbs (such as Rosemary or Thyme)
  • 6 large Eggs (or 4 Large Eggs plus 4 Egg Whites) Lightly Beaten
  • 2 cups Packed Leafy Greens (such as Baby Spinach or Baby Kale)
  • ½ tsp. Salt

 

 

METHOD
1. Heat the oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times until they begin to soften, about 8 minutes. 
2. Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally until vegetables are tender and lightly browned, about 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
3. Reduce heat to medium-low. Add eggs and scallion greens to the centre of the pan. Cook, stirring until the eggs are softly scrambled, about 2 minutes. 
4. Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt and voilà. 

 

 

Chicken and Veggie Fajitas.

 

 

INGREDIENTS

  • 2 tsp. Canola or Olive Oil
  • 1 lb Boneless, Skinless Chicken Thighs (Trimmed and Cut Into Strips)
  • 4 cups thinly sliced Vegetables (such as Onions, Bell Peppers, Zucchini, and/or Mushrooms)
  • 1¼ tsp. Chili Powder
  • ¼ tsp. Salt
  • 4 8-inch Whole-Wheat Tortillas
  • ½  cup prepared Guacamole
  • ½  cup Nonfat Plain Greek Yoghurt
  • 1   Lime  (Cut Into Wedges)
  • ¼  cup Cilantro Leaves (Optional)

 

 

METHOD
1. Heat the oil in a large wok or cast-iron or another stick-resistant skillet (not Teflon Based nonstick, see Tip) over high heat. Add chicken, vegetables, chilli powder, and salt; cook, tossing with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown, about 7 minutes. 
2. Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel. Microwave on High for 30 to 45 seconds. 
3. Divide the chicken-and-vegetable mixture among the tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yoghurt. Serve with lime wedges and garnish with cilantro if desired.

TIP: Teflon-based nonstick cookware should not be used when cooking over high heat. For best results, make sure your pan is large enough to fit all the chicken and vegetables without crowding. If needed, you can cook the ingredients in Step 1 in two batches.

Diabeticliving
Administrator

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