3 Corn tortillas, cut into 6 Eggs, beaten
-1-inch squares 3 tb Low-fat milk
2 tb Olive oil 1 oz Can mild green chiles,
2 md Onions, quartered and thinly -chopped
-sliced 1/2 ts Ground cumin
2 Cloves garlic, minced 1/2 ts Dried oregano
1 md Green pepper, diced 2 To 3 tb minced fresh
2 md Tomatoes, diced -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
