South of the border egg bake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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