Spanish Frittata

1/2 lb. cheese onion bread (or plain) cut in 1/2" cubes
9 large eggs
2 cups milk
1 cup (4 oz.) shredded jack cheese
1 cup (4 oz.) shredded cheddar cheese
1 can (7 oz.) diced green chilies
1/2 cup chopped onion
1/4 cup chopped fresh Anaheim chili
1/4 cup chopped fresh cilantro
2 Tbs. chopped parsley
1 tsp. seasoned salt

Spread bread evenly in buttered 9x13" pan.

In a bowl, beat eggs and milk just to blend.  Add remaining ingredients.
Pour evenly over bread.  Cover and chill at least 8 hours or overnight.

Uncover and bake in a 350 degree, oven until center barely jiggles when gently
shaken and top is lightly browned, about 45 min.

Garnish servings with cilantro sprigs and avocado slices.  Add fruit salsa
to taste.

per serving = 398 calories, 20 gr. fat

Fruit Salsa

Pit, peel, and coarsely chop 1 firm-ripe mango.  
3 Roma tomatoes (3/4 lb.) chopped coarsely
1/2 cup sliced green onion
2 Tbs. minced fresh Anaheim chili
1 clove pressed garlic
3 Tbs. lime juice
1/2 cup chopped fresh cilantro
salt to taste

Combine in bowl.