4 eggs
3/4 cup all purpose flour
3/4 cup milk
1 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 small onion, thinly sliced
3 green onions, thinly sliced
2 tablespoons chopped canned green chilies
4 ounces cream cheese, diced
1/2 cup sliced pitted black olives
Fresh Tomato Salsa:
4 fresh tomatoes, chopped
3 green onions, sliced
1/4 cup chopped canned green chilies
1/2 cup chopped fresh cilantro or parsley
Salt, to taste
Pepper, to taste

Preparation Instructions:

1. In blender container, combine the eggs, flour, milk and salt. Process until all flour is mixed in. Set aside.

2. Put butter and vegetable oil into a 10 inch pie plate or 9 inch square baking pan. Place into oven as oven preheats until butter is melted. Add the onions. Return to oven for 5 minutes.

3. Sprinkle the green chilies over the hot onion layer. Top with the cream cheese cubes. Sprinkle black olives over.

4. Pour egg mixture over evenly.

5. Bake at 450 degrees for 12 minutes. Reduce oven temperature to 375 degrees. Continue baking for about 10 minutes longer or until edges are slightly risen and browned.

6. Serve hot with the Fresh Tomato Salsa spooned onto each serving.

Fresh Tomato Salsa: Combine tomatoes, onions, chilies, cilantro or parsley in blender or food processor. Process until coarsely chopped. Taste. Add salt and pepper.