Quick Egg Wedges Jardinière
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 20 - 25 mins
- Yields 4 to 6 servings
Preparation
What You Need
Instructions
Preheat oven to 375 °F (190 °C).
Combine breadcrumbs with 1 tbsp (15 mL) melted butter. Pat with fingers over bottom and sides of a greased 9 inch (23 cm) pie plate, covering it sparingly. Bake 5 minutes.
Beat together eggs, milk, basil, salt and pepper, just until blended. Add cooked vegetables and green onion. Melt 1 tsp (5 mL) butter in a large nonstick skillet over medium-high heat. Add egg mixture and cook, stirring constantly with a wide spatula.
When eggs are almost set but still very moist (about the consistency of soft oatmeal), remove from heat and stir in two thirds of the cheese. Immediately pour into pie plate. Sprinkle with remaining cheese and paprika.
Bake 10 to 12 minutes or until eggs are set. Cut into wedges and serve hot or a room temperature.
Tips
**3 cups (750 mL) California mixed frozen vegetables cooked until tender-crisp yield 2 cups (500 mL) cooked vegetables.
*Try also with Canadian Swiss cheese.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 343 CaloriesProtein: 19 g
Carbohydrate: 19 g
Fat: 21 g
Calcium: 28 % / 308 mg
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
Be the first to leave a comment.
Add a comment
