Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast... what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).
Yield: 2 servings

Huevos Rancheros

Total Time: 30 mins
Course: Breakfast, Brunch
Cuisine: Mexican
Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast... what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).

Ingredients

  • 1/2 tsp oil
  • 1/2 onion (minced)
  • 1 medium tomato (minced)
  • 2 tbsp chopped green chiles (I used Old El Paso)
  • oil spray
  • salt and pepper
  • pinch cumin (optional)
  • 2 large eggs
  • 1/4 cup shredded lettuce
  • 1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
  • 2 tsp chopped cilantro
  • olive oil spray (I used my Misto)
  • 2 corn tortillas (I used Mission Extra Thin yellow corn)

Instructions

  • Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.
  • In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
  • In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.
  • To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

Nutrition

Serving: 1egg, Calories: 194.5kcal, Carbohydrates: 14.5g, Protein: 12g, Fat: 10g, Fiber: 2.5g, Sugar: 1.5g
Freestyle Points: 4
Points +: 5