Recipes

QUICK EGG WEDGES GIARDINIERE

1/4 cup (50ml) dry bread crumbs
4 tsp (20ml) butter, divided
6 eggs
1/2 cup (125ml) milk
1/2 tsp (2ml) dried basil
Salt and pepper, to taste
2 cups (500ml) cooked vegetables
1 green onion, chopped
1 cup (250ml) shredded Cheddar or Swiss cheese
Paprika, to taste

Preheat oven to 375ºF (190ºC). Combine breadcrumbs with 1 tbsp (15ml) melted butter. Pat with fingers over bottom and sides of a greased 9-inch (23cm) pie plate, covering it sparingly. Bake 5 minutes. Beat together eggs, milk, basil, salt and pepper, just until blended. Add cooked vegetables and green onion. Melt 1 tsp (5ml) butter in a large nonstick skillet over medium-high heat. Add egg mixture and cook, stirring constantly with a wide spatula. When eggs are almost set but still very moist (about the consistency of soft oatmeal), remove from heat and stir in two thirds of the cheese. Immediately pour into pie plate. Sprinkle with remaining cheese and paprika. Bake 10 to 12 minutes or until eggs are set. Cut into wedges and serve hot or at room temperature. (makes 4 servings)

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