Kat's
Spanish Baked Eggs
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 tbs Low-fat milk
1 ounce Can mild green chiles -- chopped
1/2 tbs Ground cumin
1/2 tbs Dried oregano
2 To 3 Tbs 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
Obsessing about other people is a great way to avoid looking at
ourselves so we don't have to look at our role in that situation, our
overwhelming urge to control, and what we need to change in our own lives.
- Catherine Doucette