Emprimir
Correo Electrónico
Add a photo
Ingredientes
- ½ loaf of left over Italian bread
- 4 eggs
- 1½ cups milk
- 4 vine ripe tomatoes – sliced about ¼ inch thick
- 1 medium onion
- 1 clove of garlic
- ¼ cup instant potato buds – (optional)
- 2 cups shredded Monterey cheese
- ¼ tsp salt
- ¼ tsp. black pepper
- ¼ tsp. dried oregano
- Olive oil
Direcciones
- Preheat Oven 350 degrees:
- Cube the bread and place in a food processor with garlic, ¼ of the onion, drizzle of olive oil (about 1 ½ tablespoons) and the spices and process until crumb like.
- Press the crumbs into a 10 inch pie plate. There should be bread crumbs left over.
- Dice the rest of the onion and set aside for the eggs.
- Beat the eggs with the milk and add 1 cup of the shredded cheese to the eggs; plus the diced onion.
- Top with the sliced tomatoes, more cheese and more bread crumbs. Repeat this process until used up.
- Sprinkle the instant potato buds on top with a drizzle of olive oil.
- Bake for 40 – 45 minutes until golden and slightly bubbly.
- Let cool a little before cutting and serving.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 232 | 60% |
| Total Fat 26.26g | 33% |
| Saturated Fat 15.05g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 648mg | 27% |
| Potassium 327mg | 9% |
| Total Carbs 13.59g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.76g | 5% |
| Protein 23.97g | 38% |
