Huevos Rancheros

  April 29, 2014  |    Blog>Recipes

If you love Mexican food as much as we do, but feel guilty after it, then this recipe is for you! It’s lean and light and makes a satisfying meal any time of day! It’s packed with satisfying protein (thanks to the eggs!) so you won’t be starving an hour later.

 

Psst… looking for more satisfying recipes with eggs?  Give some of these a whirl (or do a search above, we have many, many on our site!)…

Skinny Egg Salad Sandwiches

OUR LATEST VIDEOS

Mediterranean Eggs with Kalamata Olives

Egg Cups with Creamy Avocado and Sun-dried Tomato 

Bell Pepper and Egg Salad Stuffed Celery 

 

 

huevos_rancheros

Huevos Rancheros
Serves 1

Ingredients

• Oil in spray bottle
• 1/3 cup onion, minced (about 1/3 of a large onion)
• 1 large tomato, minced
• 1 jalapeno pepper, minced (if spicy isn’t your thing, simply add chiles to taste!)
• pepper to taste
• 1 large egg (We use Eggland’s Best because they have 25% less saturated fat than ordinary eggs)
• 1 6” whole wheat tortilla
• 1/4 cup shredded romaine lettuce
• 1 ounce low-fat cheddar or Pepper Jack cheese
• 1 tsp chopped cilantro
• Salt to taste
•  1/4 cup avocado, sliced (approximately 1/5 avocado)

 

Directions

1. Spray cooking spray in a small pan on medium heat. Add onions and heat for one minute. Add tomatoes, chilies and pepper and heat for a few minutes, stirring, so all flavors can mingle. Put to the side and keep warm.

2. Meanwhile, in a toaster oven or regular oven toast tortilla until warm and crispy.

3. In a separate pan, spray with oil and cook egg, adding pepper and cook sunny-side-up style.

4. Put tortilla on a plate and sprinkle with cheese.

5. Add veggie mixture and egg on top of the cheese and salt to taste.

6. Serve with lettuce, cilantro and avocado on the side.

7. Enjoy!

 

Nutrition Facts Per Serving: Serves 1: 342 Calories, 36 g carbohydrate, 14 g fat, 5 g saturated fat, 20 g protein, 8 g fiber, 415 mg sodium

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Huevos Rancheros
 
Nutrition Facts Per Serving: Serves 1: 342 Calories, 36 g carbohydrate, 14 g fat, 5 g saturated fat, 20 g protein, 8 g fiber, 415 mg sodium
Author:
Ingredients
  • • Oil in spray bottle
  • • ⅓ cup onion, minced (about ⅓ of a large onion)
  • • 1 large tomato, minced
  • • 1 jalapeno pepper, minced (if spicy isn’t your thing, simply add chiles to taste!)
  • • pepper to taste
  • • 1 large egg (We use
  • Eggland’s Best
  • because they have 25% less saturated fat than ordinary eggs)
  • • 1 6” whole wheat tortilla
  • • ¼ cup shredded romaine lettuce
  • • 1 ounce low-fat cheddar or Pepper Jack cheese
  • • 1 tsp chopped cilantro
  • • Salt to taste
  • •  ¼ cup avocado, sliced (approximately ⅕ avocado)
Instructions
  1. Spray cooking spray in a small pan on medium heat. Add onions and heat for one minute. Add tomatoes, chilies and pepper and heat for a few minutes, stirring, so all flavors can mingle. Put to the side and keep warm.
  2. Meanwhile, in a toaster oven or regular oven toast tortilla until warm and crispy.
  3. In a separate pan, spray with oil and cook egg, adding pepper and cook sunny-side-up style.
  4. Put tortilla on a plate and sprinkle with cheese.
  5. Add veggie mixture and egg on top of the cheese and salt to taste.
  6. Serve with lettuce, cilantro and avocado on the side.
  7. Enjoy!

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