Baked Spanish Eggs

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* Exported from MasterCook *

 

Baked Spanish Eggs

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 17

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 corn tortillas

cut into 1-inch squares

1 tablespoon olive oil

2 medium onions -- quartered

and thinly sliced

2 cloves garlic -- minced

1 medium green bell pepper -- diced

2 medium tomatoes -- diced

6 eggs -- beaten

3 tablespoons low-fat milk

4 ounces canned chopped mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons minced fresh cilantro or parsley -- up to 3

salt and freshly ground pepper -- to taste

 

6 servings

 

In the Southwest, dishes infused with olive oil, garlic, peppers, and

tomatoes are considered Spanish-influenced.

 

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 translucent. 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 2 9-inch pie tins and divide the mixture between them. Bake for 25 to

30 minutes, or until set and golden on top. Let stand for 10 minutes

before serving, then cut each into 6 wedges to serve, allowing 2 wedges per

serving.

 

Calories: 170, Carbohydrate: 14 g, Total fat: 8 g, Cholesterol: 213 g,

Protein: 9g, Sodium: 80 mg

 

 

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