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Recipe tags: Egg, Mexican, Stove Top, Vegetarian

Breakfasts

Huevos Rancheros

Recipe submitted by DaVita dietitian Maria from Arizona.

Portions: 2

Serving size: 1 tortilla, 1 egg

Ingredients

• 2 to 3 tablespoons canola oil
• 2 corn tortillas
• 1/4 cup onion, chopped
• 1/4 cup bell peppers, chopped
• 2 eggs

Preparation

1. Heat 2 tablespoons oil in a skillet and crisp the tortillas for about a minute on each side or until they start to brown. Set aside on paper towels to drain.
2. In the same skillet, sauté the onion and bell pepper until soft. (Add additional oil if needed.) Remove from skillet.
3. Heat remaining oil in the skillet and cook eggs over easy. 
4. Place one crisp tortilla on each plate and top with egg and sautéed vegetables.

Nutrients per serving

• Calories:  272
• Protein:  8 g
• Carbohydrate:  15 g
• Fat:  20 g
• Cholesterol:  212 mg
• Sodium:  139 mg
• Potassium:  160 mg
• Phosphorus:  135 mg
• Calcium:  52 mg
• Fiber:  1.8 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 1 starch
• 1/2 vegetable, low potassium
• 4 fat

Helpful Hints

• You can eat this dish like a tostada (it may be messy), or use a fork and knife to cut the tortilla. 
• To reduce fat in this recipe, crisp the tortillas in the oven and use a nonstick skillet sprayed with cooking spray to prepare eggs.
• Crisp tortillas are available at the grocery store.

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