| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Veg3, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | tb | Corn oil |
| 1 | lg | Onion; finely chopped |
| 1/2 | ts | Thyme |
| 4 1/2 | oz | Reduced-fat Cheddar cheese; grated |
| 3 | oz | Parmesan cheese; grated |
| 1 | Dsp freshly chopped chives | |
| 8 | md | Slice wholemeal bread; crusts removed |
| 3 | md | Eggs |
| 18 | fl | Skimmed milk |
| Black pepper |
INSTRUCTIONS
This is a cheese-lover's delight and makes a really robust meal it needs only a large mixed salad to go with it. 1. Preheat the oven to 100°C/375°F/Gas mark 5 and brush an oblong baking dish with a little oil. 2. Heat the remaining oil in a frying pan and fry the onions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl. 3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly. 4. Cover with the onion mixture and half the cheese mixture. Put the other slices of bread over and cover with the remaining cheese. 5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture. 6. Bake for 30 minutes, or until puffed up and golden. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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