Baked Spanish Eggs

Ingredients

3 corn tortillas, cut into 1-inch squ, ares 2 tbsp olive oil 2 medium onions, quartered and thinly sliced 2 cloves garlic, minced 1 medium green pepper, diced 2 medium tomatoes, diced 6 eggs, beaten 3 tbsp low-fat milk 1 oz can mild green chiles, chopped 1/2 tsp ground cumin 1/2 tsp dried oregano 2 to 3 tb minced fresh cilantro or pa, rsley	Advertisements

Preparation
 
Servings: 6

salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut
tortillas on the dry skillet over moderate heat, stirring
occasionally, until they are crisp. Transfer to a plate to cool. Heat
the oil in the same skillet. Add the onions and saute over moderate
heat until transplucent. Add the garlic and pepper and saute until
the onion turns golden and the peppers soften. Add the tomatoes and
saute for another 2 to 3 minutes, just until they soften a bit.
Combine the beaten eggs with the milk in a mixing bowl. Stir in the
mixture from the skillet, the tortilla bits, and all the remaining
ingredients. Oil two 9-inch pie tins and divide the mixture among
them. Bake for 25 to 30 minutes, or until set and golden on top. Let
stand for 10 minutes before serving, then cut into wedges to serve.
Source: Vegetarian Celebrations by Nava Atlas

 

 
Servings: 6

 

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