• 2 cups cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
• 2 tablespoons chopped green onions
• 2 tablespoons margarine
• 4 (8inch) flour tortillas, each cut into 8 triangles
• 3-4 large eggs
• 1 cup skim milk
• ½ teaspoon dried basil leaves

In medium nonstick skillet, over medium high heat, sauté vegetables and green onions in margarine until tender.

Arrange 4 tortilla pieces in each of 8 (6 ounce) greased custard cups or ramekins, placing points of tortilla pieces at center of bottom of cup and pressing lightly to form shape of cup.

Divide vegetable mixture evenly among cups. In small bowl, combine eggs, milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375°F for 20-25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.