| 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
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”