Huevos Rancheros with Zucchini and Green Pepper

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Yield: 4 servings

Ingredients

• 1  teaspoon  olive oil
• Cooking spray
• 1 1/2  cups  diced zucchini
• 1/2  cup  diced green bell pepper
• 1/4  cup  water
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  freshly ground black pepper
• 1  (10-ounce) can diced tomatoes with green chiles, undrained
• 4  (6-inch) corn tortillas
• 4  large eggs
• 1/3  cup  (1 1/4 ounces) preshredded reduced-fat cheddar cheese
• 2  teaspoons  chopped fresh cilantro

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.

Warm tortillas according to package directions.

Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.

Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla. Sprinkle with 1/2 teaspoon cilantro.

Nutritional Information

Calories:

248 (31% from fat)

Fat:

8.5g (sat 2.1g,mono 2.9g,poly 0.9g)

Protein:

13.2g

Carbohydrate:

31.5g

Fiber:

4.1g

Cholesterol:

214mg

Iron:

2.6mg

Sodium:

679mg

Calcium:

155mg