Diabetic Dish of the Week - Ranch Eggs

Ranch Eggs

Ingredients

 Nonstick cooking spray
 1 large onion, halved and thinly sliced
 1 14 1/2 - ounce can diced tomatoes, drained
 1 fresh jalapeno chile pepper, seeded and chopped*
 1 clove garlic, minced
 1/2 teaspoon McCormick Chili Powder
 6 eggs
 1/4 teaspoon sea salt
 1/8 teaspoon black pepper
 1/3 cup Sargento Reduced-Fat Shredded Monterey Jack or Cheddar Cheese
 1 tablespoon snipped fresh cilantro
 6 6 - inches corn tortillas, warmed according to package directions (optional) OLE Low Carb Tortillas are a good option.

Directions

 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 degree 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. Makes 6 servings.
Note

* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 121 cal., 7 g total fat (3 g sat. fat), 217 mg chol., 367 mg sodium, 7 g carb. (2 g fiber), 9 g pro.