This is such a great weeknight dinner. Of course it would be great for breakfast...but I don't do that. Make breakfast, that is. Soooo... dinner. The part that makes this so easy is there is no fussing around with a pie crust because the crust is a flour tortilla! Say what?!? Yep. One large flour tortilla. Boom. Serve with a green salad or fresh fruit and dinner is done!!
1 Tbsp olive oil
1- 10 inch flour tortilla
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1- 4 oz can roasted chopped green chilies, drained
3 eggs, beaten
1 cup sour cream
Pinch of salt
Pinch of ground cumin
Preheat oven to 350 degrees. Grease a 9 inch pie plate with oil. Place tortilla in the bottom and press down until it sticks to the bottom and sides. Sprinkle two-thirds of the cheese on the tortilla. Sprinkle the chilies over the cheese. Beat together the eggs, sour cream, salt and cumin. Pour over the chilies. Sprinkle the remaining cheese on top. Bake for 40 minutes or until set. Let cool for 10 minutes before slicing.