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Title: Baked Spanish Eggs
Yield: 6 Servings

Ingredients

      3    corn tortillas; cut into
           -1-inch squares
      2 tb olive oil (for sauteing)
           ---original
      2 md onions; quartered and thinly
           - slic
      2    cloves garlic; minced
      1 md green pepper; diced
      2 md tomatoes; diced
      6    egg substitute; beaten
           -(original called f
      3 tb skim milk; or lowfat milk
      1 oz green chiles; chopped
    1/2 ts ground cumin
    1/2 ts dried oregano (up to)
      3 tb minced fresh cilantro; or
           -parsley
      1    salt and freshly ground
           -pepper to t; aste

Instructions

From: ellen@brakes.elekta.com

Date: Mon, 24 Jun 1996 12:50:14 -0400

Recipe By: Vegetarian Celebrations, Nava Atlas (John Gunterman)
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. Transfer to a plate to cool. Heat the oil or other
sauteeing liquid,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 the peppers 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 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.

Per serving: 104 Calories; 1g Fat (5% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 381mg Sodium

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