INGREDIENTS:2 ¼ lbs. tomatoes, seeded and diced ¼-inch
1 ½ lbs. California Ripe Olives, halved
1 ½ lbs. avocado, diced ¼ inch
¾ cups lime juice
¾ cups chopped cilantro
2 Tbsp. minced garlic
1 ½ tsp. kosher salt
12 eggs, beaten
¾ cups lowfat milk
48 flour tortillas, 6 inch
1/3 cup unsalted butter, meltedDIRECTIONS:In a large bowl, combine tomatoes, olives, avocado, lime juice, cilantro, garlic and salt. Set aside. In a separate bowl, whisk together eggs and milk. Place tortillas in egg mixture and soak for 5 minutes. Heat a medium-sized saute pan or griddle over medium heat. Lightly greast pan with butter and saute tortillas for 1-2 minutes on each side until golden. To serve, place 2 tortillas on a plate and serve with approximately ¾ cup salsa. SERVINGS:24 servingsFrom:CALIFORNIA RIPE OLIVE
