2 eggs
1 onion, diced
1 cup milk
1/4 cup vegetable oil
1 small red bell pepper, diced
1/4 cup vegetable oil
3 tablespoons chili seasoning
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sesame seeds, toasted
1 teaspoon dried parsley
1 1/2 teaspoons dried oregano
Preheat oven to 375 degrees F (190 degrees C).
Place eggs in a medium bowl, beating well. Stir milk into eggs, then pour in oil and vinegar; mix well and set aside.
Combine vegetables and oil in a large bowl. Spoon egg mixture into the vegetable mixture. Mix in chili seasoning, salt, paprika, sugar, Worcestershire sauce and sesame seeds. Spread over egg mixture. Spread into an even layer.
Bake in preheated oven for 50 minutes, or until egg mixture is bubbly and light brown. Remove foil from oven and top with oregano. Bake an additional 15 minutes. Meanwhile, steam vegetables in griddle or skillet over medium heat. Brush egg mixture with brown sauce.