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Baked Spanish Eggs

 

32

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb, Low Sodium
 

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 peppers
diced
2 medium tomatoes
diced
6 large eggs
beaten
3 tablespoons milk
low fat
1 ounce green chili peppers
mild, chopped
½ teaspoon cumin
ground
½ teaspoon oregano
dried
*
2-3 tablespoons cilantro
or parsley, fresh
*
1 x salt and black pepper
to taste
*

Directions

Preheat the oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 14460% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 89mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 14% Vitamin C 43%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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