Instructions: 1. Spray three 6- to 7 inch individual round baking dishes or pans* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese.

2. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onions in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes.

3. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour, over vegetables in baking dishes. Place on a baking sheet. Bake in a 375 oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. If desired, garnish with additional strips of sweet pepper.

*Note: Or, spray six (6-ounce) custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely.

Continue as above.

Makes 6 Servings

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