| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Vegetarian, Entrees |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole eggs; beaten |
| 1 |
c |
Skim milk |
| 3 |
sl |
Egg bread; crusts removed, torn into 1 inch |
| 1 |
cn |
Diced green chilies; 4 oz |
| 1/2 |
c |
Monterey jack cheese; grated |
| 4 |
tb |
Parmesan cheese; grated |
| 1/3 |
c |
Green onion; chopped |
|
|
Pepper; to taste |
| 2 |
md |
Tomato; peeled and seeded, thinly sliced |
| 2 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
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.
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Recipe by: Vegetarian Fast and Fancy Cookbook
Posted to MC-Recipe Digest V1 #810 by Kj375@aol.com on Sep 26, 1997
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