6 large eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 (10-inch) flour tortillas
1 (15-ounce) can refried beans with green chilies, divided use
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
use
1/2 cup part-skim ricotta cheese
1 (12-ounce) jar salsa, divided use
1 cup shredded zucchini
Cilantro sprigs, optional
In medium bowl, beat together
eggs, water, chili powder and curnin until well blended. In 10-inch
skillet over medium heat, melt butter. Pour in egg mixture. Cover
and cook over low heat until eggs are almost set, about 7 to
9 minutes. Set aside.
Place a tortilla in bottom
of lightly greased 9 or 10-inch springform pan. Spread with 1/2
of the beans and 1 cup of the Cheddar cheese. Top with another
tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with
another tortilla, the reserved cooked egg and 1/2 cup of the
salsa. Top with another tortilla, the remaining beans, the zucchini,
and 1/2 cup of the Cheddar cheese. Top with the remaining tortilla.
Bake in preheated 350°F
oven 20 minutes. Remove from oven and top with remaining salsa
and Cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes.
Remove rim of pan and cut into wedges to serve. Garnish with
cilantro sprigs, if desired.
Makes 6 to 8 servings.
Recipe and photograph provided
courtesy of the American Egg Board.
