Skillet Pinon

Directions

1. 1
   Cut plantains into 1/2-inch-thick lengthwise slices.
2. 2
   Heat 2 Tbsp.
3. 3
   dressing in large nonstick skillet.
4. 4
   Add half the plantains; cook 1-1/2 min.
5. 5
   on each side or until golden brown on both sides.
6. 6
   Remove from skillet.
7. 7
   Repeat with 2 Tbsp.
8. 8
   of the remaining dressing and remaining plantains; remove from skillet.
9. 9
   Cover to keep warm.
10. 10
    Add peppers, onions, garlic, 1/4 cup cilantro, olives and remaining dressing to skillet; cook on medium heat 5 min.
11. 11
    or until vegetables are crisp-tender, stirring frequently.
12. 12
    Stir in meat, tomato sauce and seasoning.
13. 13
    Bring to boil, stirring occasionally; cover.
14. 14
    Simmer on low heat 20 min.
15. 15
    or until meat is done, stirring occasionally.
16. 16
    Transfer to bowl; cover to keep warm.
17. 17
    Wipe out skillet with paper towels; spray with cooking spray.
18. 18
    Beat eggs and milk with whisk until blended; pour half into skillet.
19. 19
    Top with layers of half each plantains, meat mixture and cheese.
20. 20
    Repeat all layers; cover.
21. 21
    Cook on low heat 30 min.
22. 22
    or until center is set.
23. 23
    Cool 5 min.
24. 24
    ; sprinkle with remaining cilantro.