🫙 From the Spice Rack
Baked Spanish Eggs
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, be...
mexicanmaineasy
Ingredients8 items
Ingredients
- 3corn tortillas, cut into
- 2medium onions, quartered and thinly
- 1medium green pepper, diced
- 2medium tomatoes, diced
- 6eggs, beaten
- 3tbsp low-fat milk
- 1ozcan mild green chiles,
- 1/2tsp dried oregano
Directions
- 1
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 peppe
- 2
Heat a large skillet
- 3
Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp
- 4
Transfer to a plate to cool
- 5
Heat the oil in the same skillet
- 6
Add the onions and saute over moderate heat until transplucent
- 7
Add the garlic and pepper and saute until the onion turns golden and the peppers soften
- 8
Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit