Saturday, December 10, 2011

Huevos Rancheros

    2 low carb tortillas 1 tablespoon canola oil 3 tablespoons chopped red bell peppers ¼ cup green onions ½ jalapeno 4 large eggs, beaten ½ teaspoon salt ¼ teaspoon chili pepper 2 servings Salsa Cruda  (recipe yo follow below)
1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.
2. Add oil, red pepper, green onions and jalapeno pepper to skillet. Sauté until vegetables are softened, about 4 minutes.
3. Add eggs, salt and cayenne pepper and sauté stirring occasionally, until eggs reach desired consistency.
4. Divide eggs on tortillas; gently roll up tortillas, and top with salsa. Serve immediately. * use a low-carb tortilla (with 9 g NC or less per serving) 

    Salsa Cruda

    4 medium tomatoes, seeded and chopped ¼ cup extra-virgin olive oil 3 tablespoons chopped fresh basil 1 tablespoon red wine vinegar 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon pepper
1. Combine tomatoes, oil, basil, vinegar, garlic, salt and pepper in a medium bowl.
2. Let stand 30 minutes before serving.

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