|
1 Tbsp |
vegetable oil |
15 ml |
|
1 |
small onion, chopped |
1 |
|
2 |
garlic cloves, minced |
2 |
|
2 |
green peppers, chopped |
2 |
|
3 cups |
sliced, fresh mushrooms |
750 ml |
|
4 |
eggs, lightly beaten |
4 |
|
1 can |
Nestlé Carnation Fat Free Evaporated Milk |
1 can |
|
1 Tbsp |
salt |
5 ml |
|
1/2 tsp |
black pepper |
2 ml |
|
16 |
slices day-old French baguette
(1/2 inch/1 cm thick) |
16 |
|
16 |
plum tomato slices (about 4) |
16 |
|
1 tsp |
dried basil (or 1/4 cup/50 ml fresh) |
5 ml |
|
1 cup |
shredded part-skim mozzarella cheese |
250 ml |
Directions
- 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 13x9 inch (3.5L) baking dish.
- Stir together eggs, Nestlé Carnation Fat Free Evaporated Milk, salt and pepper in bowl; pour over vegetable mixture.
- Arrange bread slices side-by-side over top; top each bread slice with tomato slice. Sprinkle with basil.
- Bake 30 minutes; remove and sprinkle with cheese. Broil 5 minutes or until cheese is golden.
- Let stand 15 minutes before serving.
Recipe courtesy of Nestlé
Click here to download as a pdf file
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