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Post by marlaoh on May 9, 2003 5:49:31 GMT -6
Bruschetta Brunch Break Whether offered as an appetizer or main course, for brunch, lunch or dinner, this cheesy vegetable-layered egg dish is sure to be a hit. Serve for brunch or on top of salad greens or alongside your favourite meal.
1 Tbsp. vegetable oil 1 small onion 2 cloves garlic, minced 2 green peppers, chopped 3 cups fresh mushrooms, sliced 4 eggs, lightly beaten 1 can Nestle Carnation Far Free Evaporated milk 1 tsp. salt 1/2 tsp. black pepper 16 slices day-old French baguette(1/2 inch thick) 16 plum tomato slices (about 4) 1 tsp. dried basil(or 1/4 cup fresh) 1 cup part-skim Mozzarella cheese, shredded 1. Preheat oven to 350 F.Heat oil in large skillet over medium-high heat. Cook onion, garlic, peppers and mushrooms for 5 minutes or until softened; spoon evenly into 13 x 9 inch baking dish. 2. Stir together eggs, evaporated milk, salt and pepper in bowl, pour over vegetable mixture. 3. Arrange bread slices side-by-side over top; top each bread slice with tomato slice. Sprinkle with basil. 4. Bake 30 minutes; remove and sprinkle with cheese. Broil 5 minutes or until cheese is golden. Let stand 15 minutes before serving. Makes 8 servings.
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