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Servings 4 servings


  • 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.

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