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Ingredients
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4 eggs |
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1 tomato, diced |
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1/4 cup onion, diced |
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1/4 cup cilantro, chopped (substitute italian parsley) |
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1/2 cup plain fat-free yogurt |
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1 or 2 chopped chipotle peppers (substitute hot sauce) |
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1/4 tsp black pepper |
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1/2 tsp salt |
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1/2 tsp ground coriander |
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1/2 tsp mustard powder |
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1/2 tsp cumin |
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1/2 cup shredded white cheddar cheese |
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toast, english muffins, or fresh bread |
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Recipe Type:
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entrees
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Submission Date:
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2004-11-14
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Submitted by:
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danar
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Serves:
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2
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Instructions
- Pre-heat oven to 350. Coat an 8x8ish brownie pan with cooking/olive oil spray.
- Chop & combine tomato, onion, and cilantro (or parsely).
- Mix chipotle peppers and spices into the yogurt in a small bowl.
- Break the eggs into the pan, top each egg with 1/4 cup of tomato/onion/cilantro mixture.
- Spoon the yogurt mixture evenly on top of the eggs & veggies.
- Top with shredded cheese.
- Bake for 20 minutes or until the eggs are set (not much jiggling when you move the pan).
- Serve on top of toast or bread.
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