cat lover
11-14-2006, 08:00 AM
2 tbsp plain dry breadcrumbs
4 large eggs
1 1/4 cups milk
1/2 tsp tabasco
1/4 tsp salt
pepper to taste
2 cups cubed wholewheat country bread, crusts removed
3 cups broccoli florets
2 tsp olive oil
1 medium onion, chopped
1 cup grated Monterey Jack or partskim mozzarella cheese
Preheat oven to 350 degrees. Coat a 9" deepdish pie pan with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes, drain well. Chop coarsely. Heat oil in a medium nonstick skillet over medium high heat. Add onion and cook stirring often till softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture and stir in cheese. Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. 6 servings
4 large eggs
1 1/4 cups milk
1/2 tsp tabasco
1/4 tsp salt
pepper to taste
2 cups cubed wholewheat country bread, crusts removed
3 cups broccoli florets
2 tsp olive oil
1 medium onion, chopped
1 cup grated Monterey Jack or partskim mozzarella cheese
Preheat oven to 350 degrees. Coat a 9" deepdish pie pan with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes, drain well. Chop coarsely. Heat oil in a medium nonstick skillet over medium high heat. Add onion and cook stirring often till softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture and stir in cheese. Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. 6 servings