---------- Recipe via Meal-Master (tm) v8.01
       Title: Baked Spanish Eggs
  Categories: Cheese/eggs, Casseroles, Mexican, Spanish
       Yield: 6 servings
       3    Corn tortillas, cut into            6    Eggs, beaten
            -1-inch squares                     3 tb Low-fat milk
       2 tb Olive oil                           1 oz Can mild green chiles,
       2 md Onions, quartered and thinly             -chopped
            -sliced                           1/2 ts Ground cumin
       2    Cloves garlic, minced             1/2 ts Dried oregano
       1 md Green pepper, diced                 2    To 3 tb minced fresh
       2 md Tomatoes, diced                          -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