Preparation: 15 min Cook: 35 min
Whether offered as an appetizer or main course, for brunch, lunch, or dinner, this cheesy vegetable-layered egg dish is sure to be a hit. Serve on top of salad greens or alongside your favourite meal.
You will need:
| 1 tbsp |
vegetable oil |
15 ml |
| 1 |
small onion, chopped |
1 |
| 2 |
cloves garlic, minced |
2 |
| 2 |
green peppers, chopped |
2 |
| 3 cups |
sliced fresh mushrooms (8 oz/250 g) |
750 ml |
| 4 |
eggs, lightly beaten |
4 |
| 1 |
can (370 ml) fat free evaporated milk |
1 |
| 1 tsp |
salt |
5 ml |
| 1/2 tsp |
black pepper |
2 ml |
| 16 |
slices day-old French baguette (1/2-inch/1 cm thick) |
16 |
| 16 |
plum tomato slices (about 4) |
16 |
| 1 tsp |
dried basil (or 1/4 cup/50 ml fresh) |
5 ml |
| 1 cup |
shredded part-skim mozzarella cheese |
250 ml |
Tools Required:
Large skillet, 13 x 9 inch (3.5 L) baking dish
Step 1:
Preheat oven to 350°F (180°C). Heat oil in large skillet over medium-high heat; cook onion, garlic, peppers and mushrooms for 5 minutes or until softened.
Step 2:
Spoon evenly into baking dish. Stir together eggs, evaporated milk, salt and pepper in bowl; pour over vegetable mixture.
Step 3:
Arrange bread slices side-by-side over top; top each bread slice with tomato slice. Sprinkle with basil. Bake 30 minutes; remove and sprinkle with cheese. Broil 5 minutes or until cheese is golden. Let stand 15 minutes before serving.
Makes 8 servings.
Nutrients per serving: about 196 Calories, 13 g Protein, 7.6 g Fat, 19 g Carbohydrate
