Baked Spanish Eggs

Title:
Baked Spanish Eggs

Yield:
6 Servings

Categories:
Casserole




Ingredients:





     3    Corn tortillas; cut into


          -1-inch squares


     2 tb Olive oil (for sauteing)


          ---original


     2 md Onions; quartered and


          -thinly sliced


     2    Cloves garlic; minced


     1 md Green pepper; diced


     2 md Tomatoes; diced


     6    Egg substitute; beaten


          -(original called for 6


          -whole eggs)


     3 tb Skim milk; or lowfat milk


     1 oz Green chiles; chopped


   1/2 ts Ground cumin


   1/2 ts Dried oregano


     2    -(up to)


     3 tb Minced fresh cilantro; or


          -parsley


          Salt and freshly ground


          -pepper to taste






 From: ellen@brakes.elekta.com


 


 Date: Mon, 24 Jun 1996 12:50:14 -0400


 


 Recipe By: Vegetarian Celebrations,  Nava Atlas (John Gunterman)


 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 or other


 sauteeing liquid,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.


 


 Per serving: 104 Calories; 1g Fat (5% calories from fat); 9g Protein; 16g


 Carbohydrate; 0mg Cholesterol; 381mg Sodium


 


 EAT-LF@LISTS1.BEST.COM


 


 EAT-LF LIST SERVER


 


 DIGEST EAT-LF.V096.N079


 


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