| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breakfast |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced fresh mushrooms |
| 2/3 |
c |
Onion; chopped |
| 2/3 |
c |
Green pepper; chopped |
| 1 |
c |
Unpared zucchini; chopped |
| 1 |
ts |
Minced garlic |
| 2 |
tb |
Vegetable oil |
| 5 |
|
Eggs |
| 1/3 |
c |
Light cream |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 1/2 |
c |
Soft bread cubes |
| 8 |
oz |
Cream cheese; cut in 1/2 cubes |
| 1 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Saute mushrooms, onion, green, pepper, zucchini and garlic in oil until
crisp tender.
Beat eggs w/cream, salt & pepper; add mushroom mixture and cheddar cheese;
stir thoroughly but lightly so cream cheese cubes are intact.
Pour into well-greased 9-inch pie plate. Bake 350 degrees - 45 minutes or
until set in center & browned.
Cool 5 - 10 minutes before cutting into wedges.
Note: Chop vegetables to 1/4 - 1/2 inch pieces.
Recipe by: Pauline Jensen
Posted to MasterCook Digest V1 #409 by Suzy Wert <SuzyWert@aol.com> on
Januy,, ary 19, 1998
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