Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 corn tortillas -- cut into squares

  3. 2 tablespoons olive oil

  4. 2 medium onions -- quartered and thinly

  5. 2 cloves garlic -- minced

  6. 1 medium green pepper -- diced

  7. 2 medium tomatoes -- diced

  8. 6 eggs -- beaten

  9. 3 tablespoons low-fat milk

  10. 1 ounce mild green chiles -- chopped

  11. 1/2 teaspoon ground cumin

  12. 1/2 teaspoon dried oregano

  13. 2 tablespoons minced fresh -- cilantro or parsley, up to

Instructions Jump to Ingredients ↑

  1. Servings: 6 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.

  2. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and thepeppers 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 amixing 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. Source:


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