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| This is a very flavorful & delicious meal. (Adapted from the Optavia Kitchens recipe.) |
Ingredients:
avocado or olive oil cooking spray**
1/2 pound (8 ounces) Roma tomatoes**
2 cloves garlic**
1/2 of a red bell pepper**
1 fresh jalapeno pepper**
salt**
1/8 cup water**
4 eggs
2/3 cup finely grated lowfat mozzarella cheese
1/2 cup coarsely chopped cilantro
4 jicama wraps (I use the ones from Trader Joe's)
Method:
Line a sheet pan with foil and lightly cover with cooking oil spray. Cut the tomatoes in half and remove the core with seeds. Place cut side down on the prepared pan. Remove the skin from the garlic and add to the sheet pan. Remove the seeds from the bell pepper and place cut side down on the pan. Cut the jalapeno in half, remove the seeds and place cut side down on the pan with the other vegetables. Roast under a broiler 5 to 20 minutes, or until all of the skins are blackened and blistered. Set aside to cool. Remove the skins and place the roasted vegetables into a blender or food processor together with the salt and water. Blend and then pour into a skillet over medium/low heat.** Make four indentations in the sauce and crack an egg into each one. Cover and simmer for 5 minutes. Divide the sauce and eggs evenly between two serving plates. Garnish each serving with 1/3 cup cheese and 1/4 cup cilantro. Add two jicama wraps to each plate. Makes two delicious servings.
**This recipe should make 1 1/2 cups of salsa. If you want to take a shortcut, you may use a lower sodium jar of salsa that does not contain sugar or corn, instead of roasting the veggies. (A fire roasted salsa works well.) The jar of salsa replaces the veggies, salt and water.
Each serving equals: 1 lean, 3 green & 3 condiments
Nutritional info per serving, approximately: 248 calories ~ 14.6 grams fat ~ 15.7 grams carbs ~ 9.6 grams net carbs ~ 50 grams protein
Note: This is a delicious meal! My husband, who has never really cared for Huevos Rancheros, really enjoyed it, too.
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