Baked Spanish Eggs

1 hours Prep: 20 minutes Cook: 40 minutes

144 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	each	flour tortillas	corn, cut into 1 inch squares
2	tablespoons	olive oil
2	medium	onions	quartered, thinly sliced
2	cloves	garlic	minced
1	medium	green bell pepper	diced
2	medium	tomatoes	diced
6	large	eggs	beaten
3	tablespoons	milk	low fat
1	ounce	green chili peppers	mild, chopped
1/2	teaspoon	cumin	ground
1/2	teaspoon	oregano	dried
2-3	tablespoons	cilantro	or parsley, fresh
1	x	salt and black pepper	to taste

Directions

Preheat the oven to 350F.

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 sauté over moderate heat until translucent.

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

Add the tomatoes and sauté 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, then cut into wedges to serve.

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Nutrition Facts

Serving Size 166g

Amount per Serving

Calories 144 60% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 89mg	4%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 4.0g
Protein 8.0g	15%

Vitamin A	14%		Vitamin C	43%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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