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6 eggs |
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2 tablespoons water |
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1/2 teaspoon chili powder |
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1/4 teaspoon ground cumin |
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5 large (10-inch) flour tortillas |
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1 can (15 oz.) refried beans with green chilies, divided |
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2 cups (8 oz.) shredded reduced-fat Cheddar cheese, divided |
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1/2 cup part-skim ricotta cheese |
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1 jar (12 oz.) salsa, divided |
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1 cup shredded zucchini |
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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. |
