Ranch Eggs

By Valarie

Ingredients

• Nonstick cooking spray
• 1 large onion, halved and thinly sliced
• 1 14 1/2 - ounce can diced tomatoes, drained
• 1 fresh jalapeno chile pepper, seeded and chopped*
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 6 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup reduced-fat shredded Monterey Jack or cheddar cheese
• 1 tablespoon snipped fresh cilantro
• 6 6 - inches corn tortillas, warmed according to package directions (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Coat an unheated large ovenproof skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add onion to hot skillet. Cook about 5 minutes or until tender, stirring occasionally. Remove from heat.

Meanwhile, in a small bowl stir together drained tomatoes, chile pepper, garlic, and chili powder. Pour tomato mixture over onion in skillet; spread evenly. Break one of the eggs into a measuring cup or custard cup. Carefully slide egg onto tomato mixture. Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.

Bake, uncovered, in a 400 degree oven about 20 minutes or until eggs are set. Remove from oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas. Makes 6 servings.

Servings Per Recipe: 6 PER SERVING: 121 cal., 7 g total fat (3 g sat. fat), 217 mg chol., 367 mg sodium, 7 g carb. (2 g fiber), 9 g pro.

Medium-Fat Meat (d.e): 1; Fat (d.e): 0.5; Vegetables (d.e): 1