Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | 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 \N | Zucchini; halved lengthwise and thinly sliced |
8 \N | 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