South Of The Border Egg Bake
| 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 | t | Olive oil |
| 1 | Onion, diced | |
| 2 | c | Canned peeled tomatoes |
| drained and chopped | ||
| 3 | T | 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 300øF. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1738
Calories From Fat: 644
Total Fat: 72.6g
Cholesterol: 1164.4mg
Sodium: 4203mg
Potassium: 3034.5mg
Carbohydrates: 186.8g
Fiber: 19.9g
Sugar: 36.4g
Protein: 87.6g