*  Exported from  MasterCook  *

                            Baked Spanish Eggs

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Breakfast                        Casseroles
                Low-Fat                          Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Corn tortillas
                        cut in 1" squares
   2      tablespoons   olive oil (for sauteing) --original
   2      medium        Onions -- quartered and thinly
                        sliced
   2      Cloves        garlic -- minced
   1      medium        Green pepper -- diced
   2      medium        Tomatoes -- diced
   6                    egg substitute -- beaten
                        (original called for 6 whole eggs)
   3      tablespoons   skim milk -- or lowfat milk
   1      ounce         green chiles -- chopped
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Dried oregano
   2      tablespoons   minced fresh cilantro -- or parsley
                        (To 3 tb)
                        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. 
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 two9-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.

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