Recipe - Tex-Mex Skillet Pasta Pie

6 ounce Spaghetti
Homemade salsa:
1 cn (28 oz) plum tomatoes,
drained and chopped
1 cn (4 oz) chopped green chiles
2 tablespoon Onion, chopped
2 tablespoon Cilantro, chopped
1 teaspoon Red wine vinegar
One half teaspoon Minced garlic
One fourth teaspoon Salt

PIE
3 teaspoon Olive oil
1 cup Onion, chopped
6 lg Eggs
3 tablespoon Cilantro, chopped
One half teaspoon 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 10inch 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 mediumlow heat 8 minutes or until bottom
is light golden and only the top remains uncooked. Place under broiler 1
1/22 One half 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.

Recipe by: Woman's Day 6/3/97 Posted to MCRecipe Digest V1 #623 by The
Taillons taillon@access.mountain.net on May 29, 1997