Egg Wedges Giardiniere

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1/4 cup (50 mL) dry breadcrumbs
4 tsp (20 mL) butter, divided
6 eggs
1/2 cup (125 mL) milk
1/2 tsp (2 mL) basil, dried
to Taste salt and pepper
2 cups (500 mL) cooked vegetables
1 green onion, chopped
1 cup (250 mL) shredded cheddar or swiss cheese
to taste paprika
Nutritional Facts
Amount Per Serving
327 Calories
Protein
29.9g
Fat
21.8g
Carbohydrate
13.1g

Directions

Preheat oven to 190C (375F). Melt 1 tbsp (15 mL) butter. Combine with breadcrumbs and pat with fingers over bottom and sides of a greased 9 inch (23 cm) pie plate, covering it sparingly. Bake 5 minutes. In a bowl, beat together eggs, milk, basil, salt and pepper until just blended. Add cooked vegetables and green onion. Melt 1 tsp (5 mL) 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.

Preparation: 10 minutes

Cooking: 15 minutes