Baked Spanish Eggs Recipe

• 3 x Corn tortillas cut into
• 1 x -inch squares 2T extra virgin olive oil (for sauteing) - (original)
• 2 med Onions quartered and thinly sliced
• 2 x Cloves garlic chopped
• 1 med Green pepper diced
• 2 med Tomatoes diced
• 6 x egg substitute beaten (original called for 6 whole Large eggs)
• 3 Tbsp. skim lowfat milk">milk or possibly lowfat lowfat milk">milk
• 1 ounce green chiles minced
• 1/2 tsp Grnd cumin
• 1/2 tsp Dry oregano
• 2 Tbsp. chopped fresh cilantro or possibly parsley (To 3 tb) salt and freshly grnd pepper to taste

1. Servings: 6
2. Preheat the oven to 350 degrees.
3. Heat a large skillet.
4. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, till they are crisp.
5. Transfer to a plate to cold.
6. Heat the oil in the same skillet.
7. Add in the onions and saute/fry over moderate heat till transplucent.
8. Add in the garlic and pepper and saute/fry till the onion turns golden brown and the peppers soften.
9. Add in the tomatoes and saute/fry for another 2 to 3 min, just till they soften a bit.
10. Combine the beaten Large eggs with the lowfat milk in a mixing bowl.
11. Stir in the mix from the skillet, the tortilla bits, and all the remaining ingredients.
12. Oil two 9-inch pie tins and divide the mix among them.
13. Bake for 25 to 30 min, or possibly till set and golden brown on top.
14. Let stand for 10 min before serving, then cut into wedges to serve.
15. Vegetarian Celebrations by Nava Atlas

corn tortillas, t, onions, garlic, green pepper, tomatoes, egg substitute, milkmilk, green chiles, cumin, oregano, fresh cilantro

Taken from cookeatshare.com/recipes/baked-spanish-eggs-75709 (may not work)