Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Whole eggs; beaten |
1 cup | Skim milk |
3 slices | Egg bread; crusts removed, torn into 1 inch |
1 can | Diced green chilies; 4 oz |
½ cup | Monterey jack cheese; grated |
4 tablespoons | Parmesan cheese; grated |
⅓ cup | Green onion; chopped |
\N \N | Pepper; to taste |
2 mediums | Tomato; peeled and seeded, thinly sliced |
2 tablespoons | Parmesan cheese; grated |
1. In a bowl, soak together first 3 ingredients until bread is evenly moistened. 2. Stir in next 5 ingredients until blended. Pour egg mixture into a lightly oiled 9x13 inch non-stick baking pan. 3. Lay tomato slices on top and sprinkle with grated cheese. Bake in a 350 degree oven for about 50 minutes or until eggs are set and top is puffy and golden brown.
~ - - - - - - - - - - - - - - - - ~ ----------------------------------------------------------------------- To unsubscribe from this list, please visit . If you are without web access, send the following message to <majordomo@...>:
unsubscribe mc-recipe end -
~---------------------------------------------------------------------- Recipe by: Vegetarian Fast and Fancy Cookbook Posted to MC-Recipe Digest V1 #810 by Kj375@... on Sep 26, 1997