| 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 <taillon@access.mountain.net> on May 29, 1997
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