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Ranch-Style Eggs
A favorite breakfast or light supper dish in the Southwest, where it is known as huevos rancheros.
Ingredients
2 teaspoons canola oil
¼ onion, chopped (about 2 tablespoons)
1 garlic clove, minced
2 roasted green chiles, peeled and chopped
3 tomatoes, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon dried leaf oregano
4 eggs
4 corn tortillas
¼ cup (30 g) reduced-fat cheddar cheese
Details
Serves: 4
Method
Heat oil in a medium skillet. Add onion and garlic, sauté until softened, not browned. Stir in chiles, tomatoes, cilantro and oregano; cover and cook about 3 minutes. Break eggs into hot mixture; do not stir. Cover and cook as desired. Warm tortillas in a toaster oven or microwave. Place a tortilla on each plate; carefully spoon some of the tomato mixture on top. Place an egg on mixture and spoon remaining mixture around edge of tortilla. Sprinkle with cheese and serve at once. If desired, place dish under a broiler until cheese bubbles.
Each serving contains:- Cal.198, Cal. from Fat 79, Protein 11g, Carb.20g, Total Fiber 3g, Total Fat 9g, Sat. Fat 2g, Chol.214mg, Sodium 159mg
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