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Baked Spanish Eggs

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      Title: BAKED SPANISH EGGS
 Categories: Eggs, Casseroles, Breakfast
      Yield: 6 Servings
 
      3    Corn tortillas, cut into
           -1-inch squares
      2 tb Olive oil
      2 md Onions, quartered and thinly
           -sliced
      2    Cloves garlic, minced
      1 md Green pepper, diced
      2 md Tomatoes, diced
      6    Eggs, beaten
      3 tb Low-fat milk
      1 oz Can mild green chiles,
           -chopped
    1/2 ts Ground cumin
    1/2 ts Dried oregano
      2    To 3 tb minced fresh
           -cilantro or parsley
 
  Servings:  6
  
  salt and freshly ground pepper to taste
  
  Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut
  tortillas on the dry skillet over moderate heat, stirring
  occasionally, until they are crisp. Transfer to a plate to cool. Heat
  the oil in the same skillet. Add the onions and saute over moderate
  heat until transplucent. Add the garlic and pepper and saute until
  the onion turns golden and the peppers soften. Add the tomatoes and
  saute for another 2 to 3 minutes, just until they soften a bit.
  Combine the beaten eggs with the milk in a mixing bowl. Stir in the
  mixture from the skillet, the tortilla bits, and all the remaining
  ingredients. Oil two 9-inch pie tins and divide the mixture among
  them. Bake for 25 to 30 minutes, or until set and golden on top. Let
  stand for 10 minutes before serving, then cut into wedges to serve.
  Source: Vegetarian Celebrations by Nava Atlas
 
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