Breakfast is one of the most important meals of the day—especially for diabetics. Eating a healthy breakfast gives the body the energy and fuel it needs to be physically active. Choosing a breakfast that is high in protein and low in sugar will keep energy levels up and blood sugar levels down.
- Nonstick cooking spray
- 1 large onion, halved and thinly sliced
- 1 14 1/2 – ounce can diced tomatoes, drained
- 1 fresh jalapeno chile pepper, seeded and chopped*
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup reduced-fat shredded Monterey Jack or cheddar cheese
- 1 tablespoon snipped fresh cilantro
- 6 6 – inches corn tortillas, warmed according to package directions (optional)
- Coat an unheated large 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.
- Meanwhile, 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.
- Bake, covered, 20 minutes or until eggs are set.
- Sprinkle with cheese; let stand for 5 minutes.
- Sprinkle with cilantro.
- If desired, serve with warmed tortillas.