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Friday, May 16, 2008

Ranch Eggs w/bacon (Diabetic friendly)

I thought I would post something for Diabetics today. I'm also diabetic. I just love cooking and shearing with every one. This is a healthy recipe,even for the rest of us. I got this recipe from a diabetic friend. Enjoy!

Ranch Eggs With Bacon (Diabetic Friendly)

Servings: 6
For the Diabetic:

6 Slices Canadian Bacon, Chopped
1 Medium Onion, Thinly Sliced
1 14 Oz. Can Diced Tomatoes,Drained
1 Jalapeno, Fresh,Seeded & Chopped
½ Tsp. Chili Powder
6 Eggs
1/8 Tsp. Salt
Dash Pepper, Black
1/3 Cup Monterey Jack Cheese, Shredded And Reduced Fat
1½ Tbls. Cilantro, Fresh And Finley Chopped
6 Corn Tortillas, Warmed, Optional

Coat a large ovenproof skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Add the onion to the hot skillet and cook until soft, for about 5 minutes. Stirring to keep from burning. Remove from the heat. In a small bowl, mix tomatoes,chili pepper, garlic, Canadian bacon and the chili powder. Pour the mixture over the onion in the skillet, Spread it out evenly. Now scramble the eggs and gently slide and spread the eggs over the mixture evenly. Sprinkle salt and pepper over the eggs. Bake in the oven at 400°F. for 20 minutes or till done. Remove from the oven and spread cheese over the top. Let cool for 5 minutes. Serve with warm tortillas if you like.

Per Serving: 255 Cal (40% from Fat, 32% from Protein, 27% from Carb); 21 g Protein; 12 g Tot Fat;
4 g Sat Fat; 4 g Mono Fat; 18 g Carb; 2 g Fiber; 2 g Sugar; 134 mg Calcium; 2 mg Iron; 782 mg Sodium;

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