Name: Tex-Mex Frittata
Ingredients: 2 ts Vegetable oil, divided; 1 lb Red potatoes, thinly sliced; 1 Green bell pepper, chopped; 3 Green onions, sliced; 1 lg Clove garlic, minced; 1 tb Chopped fresh oregano, OR; 1 ts Dried oregano, crushed; 1/2 ts Ground cumin; 1/2 ts Salt; 4 Whole eggs; 4 Egg whites; 1/4 c Skim milk; 1/2 c Shredded nonfat cheddar cheese, divided; 1 cn (4 ounce) mild whole green chilies, drained, halved lengthwise; 1 Jar (7 ounce) roasted red peppers, drained/sliced

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Tex-Mex	Breakfast/b, Cheese, Eggs, Healthwise, Main dishes	4	Servings

INGREDIENTS

2	ts	Vegetable oil, divided
1	lb	Red potatoes, thinly sliced
1		Green bell pepper, chopped
3		Green onions, sliced
1	lg	Clove garlic, minced
1	tb	Chopped fresh oregano, OR
1	ts	Dried oregano, crushed
1/2	ts	Ground cumin
1/2	ts	Salt
4		Whole eggs
4		Egg whites
1/4	c	Skim milk
1/2	c	Shredded nonfat cheddar cheese, divided
1	cn	(4 ounce) mild whole green chilies, drained, halved lengthwise
1		Jar (7 ounce) roasted red peppers, drained/sliced

INSTRUCTIONS

Heat 1 tsp. oil in ovenproof skillet over Medium heat. Add potatoes and
cook,turning, 15 minutes, or until lightly browned and tender. Remove to
plate. In same skillet, heat remaining oil over Medium heat. Add pepper and
green onions; cook, stirring, until crisp-tender. Add next four ingredients
and potatoes; cook, stirring 1-2 minutes. Meanwhile, preheat broiler. In
bowl, combine eggs, egg whites, milk and 1/4 cup cheese. Pour into skillet.
Reduce heat to Low; cover and cook 10-12 minutes until eggs are almost set.
Top with chilies, red peppers and remaining 1/4 cup cheese. Broil 1-2
minutes or until cooked through. Serve with tomato salsa , light sour cream
and warmed low-fat flour tortillas, if desired.
Per serving: 250 calories, 7.2 g. fat, 25% CFF, 183 mg. cholesterol.
MC formatting by [email protected]
Recipe by: First magazine, Oct. 7'96, p. 77 Posted to Digest
eat-lf.v097.n085 by Roberta Banghart <[email protected]> on Mar 29, 1997

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“If God were an impersonal force we’d be superior to our Maker”