1 tbsp. butter
1 large onion, chopped (1 c.)
1 large tomato, chopped (1 c.)
1 (4 1/2 oz.) can chopped green chilies, drained
1 (4 oz.) can sliced ripe olives, drained
2 c. shredded Colby-Jack cheese
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. Bisquick mix
1 c. milk
2 eggs

Heat oven to 400°F. Spray pie plate with cooking spray. Melt butter in 10-inch skillet. Cook onion in butter, stirring, until tender. Remove from heat. Stir in tomato, chilies, olives, 1 cup of cheese, cumin and salt. Spread in pie plate. Stir Bisquick, milk and eggs until blended and pour over vegetable mixture.

Bake, uncovered, for 30 minutes. Sprinkle with remaining 1 cup of cheese.

Bake 3 to 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Serves 6.