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