Ingredients
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9 eggs, slightly beaten
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1/2 cup milk
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1/8 teaspoon salt
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2 cups shredded medium sharp cheddar cheese
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sliced or diced avocado
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tomatoes
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onion
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shredded lettuce
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alfalfa sprout
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pitted ripe olives
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sour cream
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1 (14 1/2 ounce) can whole tomatoes, broken up (or equivalent in fresh)
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1 small onion, minced
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2 cloves garlic, pressed (I usually mince)
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2 canned jalapeno peppers, seeded and minced
Instructions
- FOR EGGS: Beat eggs milk and salt just until blended.
- Pour into greased 13x9x2" baking pan.
- Bake in Preheated 325 degree oven for 20 minutes or until set.
- Sprinkle with cheese; bake 5 minutes more or until cheese melts.
- Let stand for 5 minutes.
- Cut into squares; spoon salsa on top.
- Serve with condiments.
- FOR SALSA: In small saucepan bring all ingredients to boil; reduce heat; stirring occasionally, simmer uncovered 30 minutes or until thickened.
- Serve warm or at room temperature.
- Can be prepared a day or two ahead and refrigerated.