Temps de cuisson: 40 minutes Portions: 2
3 Corn Tortillas (cut into 1 inch squares)
2 tablespoons Olive Oil
2 medium Onions (quartered and thinly sliced)
2 Cloves Garlic, minced
1 medium Green Pepper, diced
2 medium Tomatoes, diced
6 Eggs, beaten
3 tablespoons Low-Fat Milk
1 oz Mild Green Chilies, chopped
1/2 teaspoon Cummin, ground
1/2 teaspoon Oregano, dried
2 tablespoons Fresh Cilantro (or Parsley), minced
Salt and freshly-ground Pepper to taste
In a large skillet, toast the cut tortillas 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 green pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 - 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 remaining ingredients.
Lightly grease two 15-ounce baking dishes and divide the mixture between them. Refrigerate overnight. In the morning, bake at 350 degrees for 25 - 30 minutes or until set and golden on top. Let stand 10 minutes before serving.