Mexican Eggs

2 tsp olive oil
8 small corn tortillas
1 red bell pepper
1 green bell pepper
1 small red onion
2 whole eggs
1 1/4 cup egg whites
1½ cups milk
Cheese to top eggs

Pre-heat oven to 425 degrees.

You need 4 small (single portion) corningware dishes. Pour one teaspoon olive oil in a small circular Corningware dish. Make sure to spread oil around evenly. Place 2 tortillas around the inside of the dish.

Chop onion and bell peppers in small bite size pieces. Place inside the tortilla shells.

Mix up eggs and milk. Pour mixture in each dish so that it is about ⅔ full. Do not fill to the top or it will overflow in the oven.

Cook for about 40 minutes, or until eggs are firm.

Top with cheese, and broil in oven until golden brown.

Let cool for a few minutes, and enjoy!

Yields: 4 servings