Mexican Lasagna

6 eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 large (10-inch) flour tortillas
1 can (15 ounces) refried beans with green chiles, divided
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
1/2 cup part-skim ricotta cheese
1 jar (12 ounces) salsa, divided
1 cup shredded zucchini
Cilantro sprigs, optional

In medium bowl, beat together eggs, water, chili powder and cumin until well blended.

In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.

Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the Cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar cheese. Top with the remaining tortilla.

Bake in preheated 350 degree F oven 20 minutes. Remove from oven and top with remaining salsa and Cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with cilantro sprigs, if desired.

Recipe and photograph provided courtesy of American Egg Board.