| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tex-Mex | Not, Sent | 4 | Servings |
INGREDIENTS
| 6 | oz | Spaghetti |
| Homemade salsa: | ||
| 1 | 28 oz plum tomatoes | |
| drained and chopped | ||
| 1 | 4 oz chopped green chiles | |
| 2 | T | Onion, chopped |
| 2 | T | Cilantro, chopped |
| 1 | t | Red wine vinegar |
| 1/2 | t | Minced garlic |
| 1/4 | t | Salt |
| ts Olive oil | ||
| c Onion, chopped | ||
| lg Eggs | ||
| tb Cilantro, chopped | ||
| 1 | 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 <taillon@access.mountain.net> on May 29, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 149.5mg
Potassium: 116.3mg
Carbohydrates: 32.4g
Fiber: 1.5g
Sugar: 1.4g
Protein: 5.7g