| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tex-Mex | Not, Sent | 4 | Servings |
INGREDIENTS
| 6 | oz | Spaghetti |
| Homemade salsa: | ||
| 1 | cn | (28 oz) plum tomatoes, drained and chopped |
| 1 | cn | (4 oz) chopped green chiles |
| 2 | tb | Onion, chopped |
| 2 | tb | Cilantro, chopped |
| 1 | ts | Red wine vinegar |
| 1/2 | ts | Minced garlic |
| 1/4 | ts | Salt |
| 3 | ts | Olive oil |
| 1 | c | Onion, chopped |
| 6 | lg | Eggs |
| 3 | tb | Cilantro, chopped |
| 1/2 | ts | EACH salt and pepper |
INSTRUCTIONS
PIE Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain in a colander. While pasta cooks, mix Salsa ingredients in a medium bowl until bended. Let stand at room temperature for flavors to develop. Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick skillet. Add onion and saute until golden and tender, about 8 minutes. Scrape into a large bowl, add eggs and beat with a fork or whisk until blended. Stir in spaghetti, cilantro and salt and pepper. Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat. Pour in egg mixture, cover and cook over medium-low heat 8 minutes or until bottom is light golden and only the top remains uncooked. Place under broiler 1 1/2-2 1/2 minutes or until top is set. Loosen edges with a rubber spatula. Slide "pie" onto a serving plate, cut in wedges and serve with the salsa. Recipe by: Woman's Day - 6/3/97 Posted to MC-Recipe Digest V1 #623 by The Taillons <[email protected]> on May 29, 1997
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