Quick Egg Wedges Jardinière
This is the Quick Egg Wedges Jardinière recipe.
- Prep: 10 min
- Cooking: 20 min - 25 min
Ingredients
- 1/4 cup (60 mL) dry bread crumbs
- 4 tsp (20 mL) butter divided
- 6 eggs
- 1/2 cup (125 mL) Milk
- 1/2 tsp (2 mL) dried basil
- Salt and pepper to taste
- 2 cups (500 mL) cooked vegetables**
- 1 green onion chopped
- 1 cup (250 mL) shredded Canadian Cheddar* cheese
- Paprika to taste
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Preparation
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 buttered 9-in (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.
Nutritional information
Per serving| Energy: | 343 Calories |
| Protein: | 19 g |
| Carbohydrate: | 19 g |
| Fat: | 21 g |
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 308 mg |
