Baked Spanish Eggs
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 3 | Corn tortillas; cut into 1-inch squares | |
| 2 | tb | Olive oil (for sauteing) |
| DIVIDER | ---original | |
| 2 | md | Onions; quartered and thinly sliced |
| 2 | Cloves garlic; minced | |
| 1 | md | Green pepper; diced |
| 2 | md | Tomatoes; diced |
| 6 | Egg substitute; beaten (original called for 6 whole eggs) | |
| 3 | tb | Skim milk; or lowfat milk |
| 1 | oz | Green chiles; chopped |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 2 | -(up to) | |
| 3 | tb | Minced fresh cilantro; or parsley |
| Salt and freshly ground pepper to taste |
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