South of the border egg bake

Yield: 1 Servings

Measure Ingredient
6 Eggs; beaten
¼ cup Skim milk
¼ cup Grated Parmesan cheese
¼ cup Monterey Jack cheese; grated
1½ teaspoon Olive oil
1 large Onion; diced
2 cups Canned peeled tomatoes; drained and chopped
3 tablespoons Canned chili peppers; chopped, (wear rubber gloves)
1 Zucchini; halved lengthwise and thinly sliced
8 Flour tortillas; warm
½ cup Salsa

Prep: 10 min, Cook: 35 min. Preheat oven to 300øF. Combine first 4 ingredients in a large bowl. Season with salt and pepper to taste and set aside. Heat oil in a large heavy nonstick skillet over medium heat. Saut‚ onion 5 minutes. Add tomatoes and chili peppers and saut‚ another 10 minutes, stirring frequently. Add zucchini and saut‚ 5 minutes or until tender. Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate and bake 15 minutes or until eggs are set. Do not over cook. Cut into wedges and serve with tortillas and salsa.

Posted to recipelu-digest by molony <molony@...> on Feb 07, 1998

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