In medium bowl, beat together eggs, water, chili powder and cumin until well
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 degree 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,
Recipe and photo credit:
American Egg Board.
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