Baked Spanish Eggs

  • 3 Corn tortillas, cut into
  • 6 Eggs, beaten-1-inch squares
  • 3 Tbsp Low-fat milk
  • 2 Tbsp Olive oil
  • 1 oz. Can mild green chiles,
  • 2 medium Onions, quartered and thinly-chopped-sliced
  • 1/2 tsp Ground cumin
  • 2 Cloves garlic, minced
  • 1/2 tsp Dried oregano
  • 1 medium Green pepper, diced
  • 2 to 3 Tbsp minced fresh
  • 2 medium Tomatoes, diced-cilantro or parsley image placeholder

Salt and freshly ground pepper to taste Preheat the oven to 350° F. 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 sauté over moderate heat until transplucent. Add the garlic and pepper and sauté until the onion turns golden and the peppers soften. Add the tomatoes and sauté 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.

Servings: 6
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder