Cooking spray
3-4 flour tortillas (6-inch) fat free
1/2 pound lean ground beef
1 cup chopped onion
1-1/2 cups shredded Mexican blend of cheeses (cheddar, Monterey Jack, Colby and mozzarella)
2 (4 oz) cans chopped green chilies, drained
2 medium tomatoes, chopped and drained
6 eggs, beaten
1 cup reduced-fat cottage cheese
1 tablespoon chili powder
2 teaspoons cumin
1/4 cup chopped cilantro, optional

Preheat oven to 350°F. Evenly coat a 10-inch pie plate with cooking spray. Place tortillas in a pie plate, overlapping them, and covering the bottom and sides. Place beef and onion in a skillet and cook until the meat browns, or microwave 3-4 minutes until meat is brown; drain the fat. Combine with cheese, green chilies and tomato pieces; stir to mix. Spread meat mixture over tortillas. In a large bowl combine eggs, cottage cheese, chili powder and cumin; beat to mix. Pour egg mixture into the pie plate. Bake 40 to 45 minutes until center reaches 160°F. Sprinkle with cilantro, if desired. Cut into wedges and serve.

APPROXIMATE NUTRIENT CONTENT PER SERVING (per serving of 1/7 recipe):
287 calories; 25 gm protein; 14 gm fat; 16 gm carbohydrate; 245 mg calcium; 635 mg sodium; 212 mg cholesterol.

Recipe Source: American Egg Board