1. Lightly grease a 10 inch square pan or equivalent. Preheat oven 375. 2. Heat olive oil in a deep skillet or Dutch oven. Add onions and saute about 5-8 mins over med heat, until onions begin to soften. 3. Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 mins, or until the peppers are very tender. Transfer to the baking pan. 4. Beat together the eggs and yogurt/sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika. 5. Bake uncovered for 40-50 mins until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas. Posted to recipelu-digest by GramWag
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.4mg||0 %|
|Potassium 166mg||4 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.7g|
|Protein 2.1g||3 %|
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Calories per serving: 71
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