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Baked Spanish Eggs
Servings: 6

3 corn tortillas, cut into squares
2 tablespoons olive oil
2 medium onions, quartered and thinly
2 cloves garlic, minced
1 medium green pepper, diced
2 medium tomatoes, diced
6 eggs, beaten
3 Tablespoons low-fat milk
1 ounce can mild green chiles, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 To 3 Tbsp minced fresh, cilantro or parsley
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 translucent. 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.


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