Baked Spanish Eggs

3 corn tortillas, cut into 1-oinch pieces
1 teaspoon olive oil, for sauteing
2 medium onions, quartered and thinly sliced
2 cloves garlic, minced
1 medium green pepper, diced
2 medium tomatoes, diced
1 1/2 cups egg beaters 99% egg substitute, beaten
3 tablespoon skim milk
1 ounce chopped canned green chiles
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 to 3 tablespoons fresh cilantro or parsley, minced
salt and freshly ground pepper to taste

Preheat the oven to 350 degrees.

Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool.

Heat the oil in the same skillet. Add the onions and saute over moderate heat until translucent.

Add the garlic and pepper and saute until the onion turns golden and the peppers soften.

Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.

Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.

Oil two 9-inch pie tins and divide the mixture among them.

Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving. Cut into wedges to serve.


Servings: 6

Per serving: 86 Calories; 1g Fat (13% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 296mg Sodium

Source: Vegetarian Celebrations: Festive Menus for Holidays and Other Special Occasions by Nava Atlas, Jennifer Josephy