Ingredients
| |
Nonstick spray |
| 2 Tablespoon |
margarine |
| 1 Cup |
chopped onion |
| 4 |
8-inch flour or spinach tortillas |
| 8 Ounce |
cooked and peeled shrimp |
| 8 Ounce |
cooked and flaked crabmeat |
| 3/4 Cup |
shredded Swiss cheese |
| 1/2 Cup |
shredded Mozzarella cheese |
| 3/4 Teaspoon |
dried dill weed |
| 3 |
eggs |
| 1 1/2 Cup |
milk |
| 1 Tablespoon |
flour |
| 1/4 Teaspoon |
pepper |
Instructions
Spray a 2-quart baking dish with nonstick spray. In a medium skillet, melt margarine and cook onions until tender. Tear tortillas into bite-sized pieces. In the baking dish, layer half of the tortilla pieces, half of the onions, half of the shrimp and crab, half of the cheeses and half of the dill. Repeat layers. In a bowl, beat together the eggs, milk, flour and pepper until smooth. Pour egg mixture over the layers, cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Let stand 5 minutes before cutting. Makes 6 servings.
