Ingredients Jump to Instructions ↓

  1. 3, 7 or 8 inch, flour tortillas

  2. 1/2 cup shredded reduced fat Swiss, Cheddar or mozzarella cheese

  3. 1 cup broccoli florets

  4. 1/2 of a small red sweet pepper, cut into thin strips,

  5. 1/2 cup 2 green onions, sliced

  6. 1, 8 ounces, carton refrigerated or frozen egg product, thawed, about 1 cup 3/4 cup evaporated skim milk

  7. 1/4 teaspoon dried thyme, crushed

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon black pepper Thin strips red sweet pepper, optional

Instructions Jump to Ingredients ↑

  1. : Spray three 6 to 7 inch individual round baking dishes with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onion in a small amount of boiling water about 3 minutes or until crisp tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degrees F oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired.


Send feedback