Ranch Eggs

Prep Time: 25 mins

Cook Time: 20 mins

Rest Time: 5 mins

Total Time: 45 mins

Ingredients

• cooking spray
• 1 large onion(s)
• 1 can(s) tomatoes, diced, drained
• 1 pepper(s), jalapeno
• 1 clove(s) garlic, minced
• 1/2 teaspoon chili powder
• 6 egg(s)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, black
• 1/3 cup(s) cheese, Monterey Jack
• 1 tablespoon cilantro
• 6 medium tortilla(s), corn

Preparation

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.

2. 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.

3. Bake, uncovered, in a 400° 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.

 

Nutritional Info (Per serving):

Calories: 121, 

Saturated Fat: 3g, 

Sodium: 367mg, 

Dietary Fiber: 2g, 

Total Fat: 7g, 

Carbs: 7g, 

Cholesterol: 217mg, 

Protein: 9g

Exchanges: 

Vegetable: 1, 

Medium Fat Meat: 1, 

Fat: 0.5

Carb Choices: 0.5