| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Veg02 |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Butter |
| 15 |
|
Italian bread, 1/2 inch |
|
|
thick |
| 1 |
c |
Milk |
| 2 |
T |
Olive oil |
| 1/2 |
c |
Onion, thinly sliced |
| 1/2 |
c |
Green pepper, thinly sliced |
| 1/2 |
lb |
Italian fontina, grated |
| 3/4 |
lb |
Ripe tomatoes, sliced 1/3" |
|
|
thick |
| 1 |
|
Salt, to taste |
| 1 |
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
t |
Dried oregano |
| 4 |
|
Eggs |
| 1/2 |
c |
Parmesan cheese, grated |
INSTRUCTIONS
Preheat the oven to 400 degrees. Butter a 9 inch pie or quiche pan.
Brush the bread rounds with milk and allow them to soften slightly.
Line the pie pan wiht them, forming a scalloped edge with the crusts
and squeezing the bread close together on the bottom to fill all
holes. Bake the crust for 15 to 20 minutes until lightly golden.
Meanwhile, prepare the filling. Heat the oil in a skillet and saute
the onions and peppers until they begin to soften, about 3 minutes.
Season with salt and pepper and reserve. When the crust is slightly
brown, remove it from the oven. Cover with the onions and peppers;
sprinkle the grated fontina and layer the tomatoes evenly on top.
Sprinkle with the oregano and season with salt and pepper. Beat the
eggs with the parmesan and a pinch of salt and pepper and pour over
the filling. Bake for 20-30 minutes, until the eggs are set and the
crusts golden brown. Serve hot. Per serving: 376 Calories; 15g Fat
(37% calories from fat); 15g Protein; 44g Carbohydrate; 136mg
Cholesterol; 1047mg Sodium Recipe by: Classic Italian Cooking for the
Vegetarian Gourmet, B. Cox Converted by MM_Buster v2.0l.
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