Hello everyone! Today I want to share this recipe with you.This one is easy and kind of fun to make.It's a little spicy. Here is a little hint about Jalapenos; the larger they are, the milder they are. Also, before cutting the jalapeno and cleaning the seeds out, ware a pair of plastic gloves for protection. If you get these on your hands and you rub your eyes your eyes will be in a lot of pain. So, please be vary careful. Well here is the recipe.
*farmers Eggs* (Diabetic Recipe)
The corn tortillas have been included in the Nutrition Facts.
Nonstick Cooking Spray
1 Med. Onion, Halved & Thinly Sliced
1 14½ Oz. Can Diced Tomatoes, Drained
1 Lg. Jalapeno Pepper, Seeded & Chopped
2 Cloves Garlic, Minced
¾ Tsp. Chili Powder
6 Lg. Eggs
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Monterey Jack Cheese, Shredded & Reduced-Fat Or Cheddar
2 Tsp. Fresh Cilantro, Chopped
6 6 Inch Corn Tortillas, Warmed According To Package Instructions
Preheat oven at 400°F.
Coat a large cold oven proof skillet with the nonstick cooking spray. Preheat the skillet on medium-high heat. Add the onion to hot skillet and cook until tender about 5 minutes, occasionally stirring. Remove from the heat. In the mean time, using a small bowl stir together drained tomatoes, jalapeno pepper, garlic, and chili powder. Pour mixture over the onion in the skillet; spread it evenly. Break one egg in a cup and carefully slide the egg over the top of tomato mixture. Repeat the process with the remaining eggs, spacing the eggs as evenly as you possibly can. Sprinkle with the salt and pepper. Bake until eggs are set, about 20 minutes. Remove from the oven. Spread the cheese over the top of mixture; let stand for 5 minutes and spread cilantro over the top. Serve with tortillas, if desired. Enjoy!
Per Serving: 244 Cal (37% from Fat, 21% from Protein, 42% from Carb); 13 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 26 g Carb; 4 g Fiber; 5 g Sugar; 195 mg Calcium; 3 mg Iron; 637 mg Sodium; 255 mg Cholesterol.