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Baked Spanish Eggs Recipe

Baked Spanish Eggs recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Spanish Eggs recipe  PDF



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 mi ing bowl. Stir in the mi ture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9 inch pie tins and divide the mi ture 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

Baked Spanish Eggs recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
430 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Baked Spanish Eggs recipe  PDF   Mexican recipes RSS   New

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