THREE CHEESE CHILI RELLENO BREAKFAST

3/4 cup egg replacer such as "Egg Beaters"
6 large green chilis in the can (soak for a little
 while in skim milk to remove vinegar flavor, then
 discard milk and rinse.)
3 tbsp. fat free cream cheese
4 tbsp. fat free ricotta cheese
2 ounce fat free mozzarella cheese
1 fat free tortilla
white onion, finely diced
Green onion (optional garnish)

Put 1/2 tbsp. cream cheese inside chilis, spread out. 
Lay next to each other in small oven-safe loaf sized
glass casserole.  Press in some finely diced white
onion.  Pour 1/2 of the egg replacer over the chilis. 
Then sprinkle with one ounce of mozzarella cheese.  

Cut fat free tortilla into 1/2 inch strips, lay evenly
over the top of casserole.  Pour remaining egg
replacer over top.  Spread ricotta evenly over
tortillas, then sprinkle with remaining mozzarella. 
Garnish with green onion, optional.  

Cover with tin foil, cook at 350 for about 20-30
minutes until eggs are set.

Contributed by Holly Wood Garcia