*  Exported from  MasterCook  *
 
                         Tex-Mex Skillet Pasta Pie
 
 Recipe By     : Woman’s Day - 6/3/97
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      oz            spaghetti
                         Homemade salsa:
    1      28oz can      plum tomatoes -- drained and chopped
    1      4oz can       chopped green chiles
    2      tbsp          onion -- chopped
    2      tbsp          cilantro -- chopped
    1      tsp           red wine vinegar
      1/2  tsp           minced garlic
      1/4  tsp           salt
                         Pie:
    3      tsp           olive oil
    1      c             onion -- chopped
    6      lg            eggs
    3      tbsp          cilantro -- chopped
      1/2  tsp           EACH salt and pepper
 
 Bring a large pot of lightly salted water to a boil.  Add spaghetti and
 cook according to package directions.  Drain in a colander.
 
 While pasta cooks, mix Salsa ingredients in a medium bowl until bended. 
 Let stand at room temperature for flavors to develop. 
 
 Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick
 skillet. Add onion and saute until golden and tender, about 8 minutes. 
 Scrape into a large bowl, add eggs and beat with a fork or whisk until
 blended.  Stir in spaghetti, cilantro and salt and pepper.
 
 Heat broiler.  Wipe skillet clean, add remaining 2 tsp oil and heat. 
 Pour in egg mixture, cover and cook over medium-low heat 8 minutes or
 until bottom is light golden and only the top remains uncooked.  Place
 under broiler 1 1/2-2 1/2 minutes or until top is set. 
 
 Loosen edges with a rubber spatula.  Slide “pie” onto a serving plate,
 cut in wedges and serve with the salsa.
 
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