Foto: RecipeGirlIngredients
6 servings
- 2 tablespoons salted butter
- 1 medium onion, (chopped)
- 1 medium bell pepper, (chopped)
- 1 medium garlic clove (minced)
- ½ cup chopped tomatoes
- ¼ cup minced fresh Italian parsley
- 5 large eggs, (lightly beaten)
- 2 cups (8 ounces) shredded mozzarella cheese
- ½ cup soft breadcrumbs
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Steps
Preheat oven to 350°F.
In a skillet over medium-low heat, melt the butter and cook the onion, bell pepper and garlic for 5 minutes or until tender. Remove from the heat. Stir in the tomatoes and parsley, and set aside. In a large bowl, combine the remaining ingredients. Stir in the cooked vegetables.
Pour into an ungreased 9-inch pie plate. Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
Macronutrients
Calories254
Source: RecipeGirl
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