| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Eggs; beaten | |
| 1/4 | c | Skim milk |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Monterey Jack cheese; grated |
| 1 1/2 | ts | Olive oil |
| 1 | lg | Onion; diced |
| 2 | c | Canned peeled tomatoes; drained and chopped |
| 3 | tb | Canned chili peppers; chopped, (wear rubber gloves) |
| 1 | Zucchini; halved lengthwise and thinly sliced | |
| 8 | Flour tortillas; warm | |
| 1/2 | c | Salsa |
INSTRUCTIONS
Prep: 10 min, Cook: 35 min. Preheat oven to 300°F. Combine first 4 ingredients in a large bowl. Season with salt and pepper to taste and set aside. Heat oil in a large heavy nonstick skillet over medium heat. Saut. onion 5 minutes. Add tomatoes and chili peppers and saut. another 10 minutes, stirring frequently. Add zucchini and saut. 5 minutes or until tender. Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate and bake 15 minutes or until eggs are set. Do not over cook. Cut into wedges and serve with tortillas and salsa. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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