• 1 tablespoon butter or margarine
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 (4 ounce) can sliced ripe olives, drained
• 2 cups shredded colby-monterey jack cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Bisquick
• 1 cup milk
• 2 eggs

1. Spray a 9-inch pie plate with non-stick cooking spray; set aside.
2. In a large skillet, melt butter over medium heat.
3. Add onion and cook, stirring occasionally, until tender; remove skillet from heat.
4. Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper.
5. Spread mixture evenly into pie plate.
6. In a bowl, add the Bisquick, milk, and eggs; stir until well blended.
7. Pour batter over vegetable mixture.
8. Bake at 400 degrees, uncovered, for 30 minutes.
9. Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean.
10. Let stand 10 minutes before serving

This makes an easy breakfast or light supper entree. Adapted from a Bisquick recipe.