| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Brunch, Main dish, Eggs, Cheese, Vidalia |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cracker crumbs |
| 5 |
tb |
Melted butter |
| 2 1/2 |
c |
Thinly sliced Vidalias |
| 1 |
tb |
Oil |
| 3/4 |
c |
Milk |
| 2 |
|
Eggs beaten |
| 1/2 |
c |
Shredded Swiss cheese |
|
|
Salt and pepper |
INSTRUCTIONS
To make crust, mix cracker crumbs and melted butter. Spoon into 9 inch pie
plate, patting crumbs firmly. Bake at 350 degrees for 10 minutes.
Saute onions in oil over medium heat until transparent, about 5 minutes.
Place onions in baked shell. Mix milk and eggs, then pour over onions.
Sprinkle cheese on top, and season with salt and pepper. Bake at 350
degrees for 45 minutes. Remove from oven, and let set 10 minutes.
Per Serving: 241 calories, 7 g protein, 13 g carbohydrate, 18 g fat, 66
percent calories as fat, 1.3 g fiber, 111 mg cholesterol, 257 mg sodium.
Note: To lower fat and cholesterol content, I'd try reduced fat margarine,
1% milk, Egg Beaters, and reduced fat cheese. Barbara O'Keefe, typist.
135/54
Miami Herald Food Section, 15 May 1997
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Apr 28,
1998
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”