Huevos Rancheros

Huevos Rancheros

Serving Size: 4

Nutritional Information: Per serving: 1/2 Recipe Calories: 127 Total fat: 9 g Saturated fat: 4 g Polyunsaturated fat: 1 g Monounsaturated fat: 3 g Cholesterol: 201 mg Sodium: 313 mg Carbohydrates: 0 g Fiber: 0 g Sugar: 0 g Protein: 10 g Vitamin A: 117 mcg Vitamin D: 1 mcg Folate: 25 mcg Choline: 149 mg Calcium: 165 mg Iron: 1 mg Potassium: 80 mg This recipe is an excellent source of protein and choline and a goodsource of vitamin A.

Qty Ingredient
4 Eggs, large
1 teaspoonCanola oil
1/4 cupFinely chopped onion
1 Small garlic clove, minced
1 teaspoonEach ground cumin and dried oregano
1/8 teaspoonSalt
1 tablespoonsNo-salt-added tomato paste
1 tablespoonsRoasted, diced green jalapeño pepper
1 (14 oz.) canDiced tomatoes, undrained
4 Small corn tortillas, approx. 6" wide

Directions:

  1. PREHEAT oven to 450°. LINE large baking sheet with parchment paper.
  2. SEPARATE egg whites and yolks. PLACE egg whites in large bowl and yolks in small bowl.
  3. SEASON egg whites with salt. Using electric mixer, BEAT egg whites until stiff peaks form. Gently FOLD in grated cheese.
  4. SPOON egg whites into 2 mounds on prepared baking sheet. ADD a small dent in center of mound with back of a spoon. BAKE for about 3 minutes or slightly golden.
  5. PLACE egg yolk gently in center of each egg white cloud. SEASONwith salt. BAKE for about 3 minutes or until yolks are just set.