QUICK EGG WEDGES GIARDINIERE
Servings 4 servings
Ingredients
- 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
Instructions
- 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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