Today  is Mexican Independence Day, so I figured lets find a low carb mexican dish. As you know eggs are a big staple in the average low carb diet, so here is a my version of a mexican take on eggs.

Yields 4 Servings

Ingredients

1 can petite diced tomatoes with green chilies (14.5 oz)

10-12 pearl onions, halved

8 garlic cloves, whole and unpeeled

1/8 tsp cumin

1/8 tsp oregano

pinch of Splenda (optional)

kosher salt (to taste)

fresh ground black pepper (to taste)

olive oil cooking spray

8 eggs (feel free to substitute egg beaters)

1 tbs tomato paste

1-2 tbs chopped fresh cilantro, to garnish

Directions

1. Heat an unoiled cast iron skillet.
2. Lightly char onions and garlic.  Remove from skillet and let cool slightly.
3. Discard skins from garlic, then chop garlic and onions.
4. Into food processor or blender place tomatoes, onions, garlic, cumin, and oregano.
5. Process to a coarse puree.
6. Season with salt & pepper to taste… add Splenda if wanted
7. Pour mix into sauce pan and set aside.
8. Spray your favorite nonstick skillet for making omelets with cooking spray and make thin omelets until all eggs are cooked stacking them on a plate and slicing them into fettuccine size ribbons.
9. Bring sauce to boil and adjust seasoning while adding tomato paste.
10. Add eggs, warm through and serve immediately topped with cilantro.