Baked Spanish Eggs

Yield > 6
Keys : Casseroles Breakfast Chile Pepper Rave Reviews Casserole
Spanish Spain European Mediterranean
Ingredients :
3 x Corn tortillas cut into
1 x -inch squares 2T olive oil
(for sauteing) - (original)
2 med Onions quartered and thinly
sliced
2 x Cloves garlic minced
1 med Green pepper diced
2 med Tomatoes diced
6 x egg substitute beaten
(original called for 6 whole
eggs)
3 tbl skim milk or lowfat milk
1 oz green chiles chopped
1/2 tsp Ground cumin
1/2 tsp Dried oregano
2 tbl minced fresh cilantro or
parsley
(To 3 tb)
salt and freshly ground
pepper to taste
Method :
• Servings: 6
• 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.
• Vegetarian Celebrations by Nava Atlas