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Diabetic Living Magazine
“Your taste buds will get a wake-up call with this Mexican-style vegetarian casserole. Try it for a brunch or even for dinner.”
Nonstick cooking spray
1 large onion, halved and thinly sliced
1 (14.5 ounce) can diced tomatoes, drained
1 fresh jalapeno chile pepper, seeded and chopped (see Tip)
1 clove garlic, minced
½ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup reduced-fat shredded Monterey Jack or cheddar cheese
1 tablespoon snipped fresh cilantro
6 (6 inch) corn tortillas, warmed according to package directions
1Coat 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.
2Meanwhile, 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.
3Bake, 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.
Tip: 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.