Salsa Egg Sufflee

• 6 eggs
• 2 tbsp water
• 1 tsp Goya Adobe light seasoning
• 1 packages Goya Sazon Seasoning
• 2 Tortilla, white corn 6"
• 2 slice Cheddar cheese
• 1 small Roma Tomato, chopped
• 1/3 Green Pepper, chopped
• 1/3 Onion, chopped
• 1 tbsp Cilantro
• 1 tsp Ground Cumin

1. Preheat oven to 350.
2. Add eggs, water, salt and pepper to bowl and beat well.
3. I use a hand blender to air-rate blend.
4. Spray inside of ramikin and place tortilla on bottom, coming up sides.
5. Place cheddar slice on tortilla.
6. Mix the chopped veggies, cilantro and cumin in a bowl.
7. Scoop 1/4 of veggie mix into ramikin.
8. Pour half egg mixture into each ramikin.
9. Top with rest of veggies.
10. Sprinkle with horseradish curds and bake for 45 minutes.

eggs, water, light seasoning, sazon seasoning, tortilla, cheddar cheese, tomato, green pepper, onion, cilantro, ground cumin

Taken from cookpad.com/us/recipes/352852-salsa-egg-sufflee (may not work)