Southwestern Gratin Eggs

• 2 c. low-fat yogurt
• 3 Tbsp. red bell pepper, finely chopped
• 3 Tbsp. green bell pepper, finely chopped
• 6 Tbsp. green onions, finely chopped (including 2 inches of green tops)
• 1 1/2 c. jalapeno Monterey Jack cheese, grated
• 12 large eggs
• 1 c. milk
• 1/4 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1 c. sharp Cheddar cheese, grated (topping)
• 3 Tbsp. chopped cilantro (leaves only, garnish)
• 1 1/2 c. medium salsa (garnish)

1. On the day before:
2. Drain yogurt through cheesecloth and refrigerate.
3. Chop peppers and onions and refrigerate.
4. Grate cheese and refrigerate.
5. Use 9 x 13-inch casserole.
6. Spray with Pam.
7. Spread chopped bell peppers, onions and grated jalapeno cheese.
8. In separate bowl, beat eggs, yogurt, milk, salt and pepper.
9. Pour over peppers, onions and cheese mixture.
10. Sprinkle the one cup grated Cheddar cheese over entire casserole.
11. Bake at 350u0b0 for 40 minutes.
12. Let cool ten minutes before serving. Serves 8 to 10.

lowfat yogurt, red bell pepper, green bell pepper, green onions, jalapeno monterey, eggs, milk, salt, fresh ground pepper, cheddar cheese, cilantro, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396719 (may not work)