Ranch Eggs Recipe With Corn Tortillas

Ranch Egg Recipe Ingredients

6 eggs, whole
1 can tomatoes, drained, diced
1 large onion, chopped coarsely
1 clove garlic, minced
1 jalapeno pepper
½ teaspoon chili powder
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh cilantro, snipped
1/3 cup Monterey Jack cheese
Cooking spray
6 medium corn tortillas

Method:

1. Lightly coat an ovenproof large unheated skillet with nonstick cooking spray. Preheat the greased skillet over medium to high heat. Sauté chopped onions in the hot skillet and cook for about 5 to 6 minutes or until tender, stirring occasionally. Remove from heat.
2. Stir together diced and drained canned tomatoes, chili pepper, chili powder and minced garlic in a small bowl. Pour this tomato mixture all at once over the cooked onions in the skillet. Spread lightly to get a round and even shape.
3. Break one of the six eggs in a custard cup or a measuring cup. Slide the whole egg carefully over the tomato mixture. Repeat the same with the remaining eggs – breaking each egg separately in a custard cup or measuring cup and then sliding it carefully over the tomato mixture in the skillet. Carefully space the eggs as evenly as possible to increase it presentation value. Season the eggs with salt and freshly ground black pepper.
4. Place the egg mixture in the ovenproof skillet in a 400 degree Fahrenheit oven and bake for about 20 minutes or until the eggs are cooked and well set. Remove the skillet from the oven and sprinkle grated Monterey Jack cheese all over the eggs. Let the cheese stand over the hot cooked eggs for about 5 minutes. Garnish with fresh snipped cilantro and serve with warmed corn tortillas.

Health Tip:

• Ranch eggs recipe is a simple recipe that provides 121 calories, 9 gm proteins, 7 gm total fat, 7 gm carbohydrates and 2 gm dietary fiber per serving.
• This recipe can be considered a moderate to high sodium and cholesterol recipe as it provides 367 mg sodium and 217 mg cholesterol per serving.
• If you wish to reduce the cholesterol values of this recipe then use only egg whites instead of the whole egg that is the egg white with egg yolk. Egg yolk is a concentrated source of cholesterol and if you are on a low cholesterol diet then you should definitely avoid egg yolk consumption on regular basis.
• However using only egg whites will make the appearance of this recipe different. To reduce the sodium values avoid seasoning the eggs with salt and use fresh tomatoes instead of canned ones.