Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Casseroles
Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Corn tortillas, cut into
-1-inch squares
2 tb Olive oil
2 md Onions, quartered and thinly
-sliced
2 Cloves garlic, minced
1 md Green pepper, diced
2 md Tomatoes, diced
6 Eggs, beaten
3 tb Low-fat milk
1 oz Can mild green chiles,
-chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
2 To 3 tb minced fresh
-cilantro or parsley
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
