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- 4 large eggs, beaten
- 1 cup Plain Mountain High Yoghurt
- 1 7-oz. can chopped green chiles,
or 1 cup diced roasted green chiles
- ½ pound shredded Cheddar
or Monterey Jack cheese, divided
- 18 cherry tomatoes, sliced in half,
divided
- 1 jalapeno, seeded and minced
- ¼ cup chopped onion
- ¼ cup chopped red bell pepper
- Black pepper
- Paprika
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Lightly grease a 9-inch pie pan or skillet. In a large glass or ceramic bowl, whisk together the beaten eggs and the yoghurt. Add the chiles, half of the cheese, half of the tomato halves, the jalapeno, onion, and red bell pepper. Stir to combine so all the vegetables are coated. Pour vegetable mixture into the pie pan. Sprinkle with black pepper and paprika to taste.Sprinkle remaining cheese over the top of mixture, and scatter remaining tomato halves on top of cheese. Bake uncovered at 350ºF for 30 to 40 minutes until mixture is set and cheese is golden. Do not overbake.
Refrigerate leftovers. Can be reheated slowly.
Makes 8 servings.
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| Calories - 190 |
| Total Fat - 13g |
| Cholesterol - 35mg |
| Potassium - 293mg |
| Sodium - 268mg |
| Total Carbohydrates - 7g |
| Protein - 11g |
| Fiber - 1g |
| Calcium - 2.1% |
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Serving size: 1 slice. |
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