"Secrets to Cooking TexMex"
2 tablespoons margarine
2 zucchini, cut in half lengthwise and sliced
1 green bell pepper, sliced
1 potato, thinly sliced
1 onion, chopped
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 cup (4 oz.) shredded cheddar cheese
2 tablespoons chopped parsley
1 teaspoon oregano
Preheat broiler. In a large oven-proof skillet, saute zucchini,
pepper, potato and onion in hot margarine over medium heat 10 to
12 minutes or until vegetables are tender. In a large bowl, whisk
eggs and RO*TEL until blended. Stir in cheese, parsley and oregano.
Pour over vegetable mixture. Reduce heat to low; cook 6 minutes,
do not stir. Remove from heat. Broil 6 inches from heat
3 to 5 minutes or until eggs are just set. Makes 4 servings.
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