Susana's Ranch-Style Eggs
the Editors of Publications International, Ltd.
Yield
Makes 2 servings
Ingredients
| 2 | medium tomatoes |
| 1 | hot chile pepper, such as serrano, jalapeño or chile de arbol* |
| 1/4 | teaspoon oregano |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon salt |
| 1/8 | cup sliced white onion |
| 2 | teaspoons light olive or canola oil |
| 2 | eggs and 2 egg whites, lightly beaten, or equivalent cholesterol-free egg substitute |
| 2 | corn tortillas |
| Water |
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Preparation
- Place tomatoes on baking sheet. Broil in oven close to broiler element until tomatoes are soft and slightly charred, about 3 to 4 minutes.
- While tomatoes broil, toast chile over high heat on stovetop, holding chile with tongs or toasting in very hot, dry, heavy-bottom skillet (not nonstick).
- Place cooked tomatoes, toasted chile, oregano, garlic powder and salt in blender jar. Process, adding a little water, until smooth. Heat sauce in a small saucepan, adding onion slices. Keep warm.
- Heat oil in large nonstick skillet over medium-low heat. Heat tortillas one at a time. Wrap hot tortillas in foil. Hold in warm oven.
- Scramble eggs in nonstick skillet.
- Place warm tortilla on each serving plate. Divide scrambled eggs and spoon over each tortilla. Pour sauce over eggs.
Nutritional Information
| Serving Size: | 1/2 of total recipe |
| Calories | 229 |
| Calories from Fat | 41 % |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 216 mg |
| Carbohydrate | 12 g |
| Fiber | 3 g |
| Protein | 13 g |
| Sodium | 463 mg |
Dietary Exchange
| Starch | 1 |
| Vegetable | 1 |
| Meat | 1-1/2 |
| Fat | 1 |
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