Ingredients:
1/2 pkg cream cheese, softened
6 eggs
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup finely diced red pepper
1 cup frozen broccoli florets, thawed or sliced zuchinni (I use fresh broccoli)
4 ounce (aka 1 cup) cheddar cheese, shredded
6 slices firm white sandwich bread
1 tbsp butter or margarine
Instructions:
1. Preheat oven to 350 F (180 C). In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside.
2. Place onion, red pepper, broccoli and cheese in separate prep bowls. Using 3-inch (7.5 cm) scalloped or round cutter, cut six rounds out of bread slices (discard trimmings).
3. Melt butter in large skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and red pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and spread evenly over bottom of skillet. Sprinkle with cheese.
4. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and back 18 - 20 minutes or until egg mixture is set in center. Remove from oven; serve warm.
Makes 6 servings
*Recipe credit goes to The Pampered Chef
So here's the deal...you can actually get away with using an entire 8 ounce package of cream cheese in this recipe. How do I know? Apparently because I didn't completely read the instructions until after I made it! Haha.
~xoxo, hugs and quiches
Angela O'
nnies Café & Bar is a modern Brasserie in the heart of downtown Austin. Inspired by the bustling bistros and great sidewalk cafés of Europe, owners Love Nance and Sherry Jameson reinvigorated the legendary Day Building at 319 Congress and created a space not only for dining but for meeting, drinking and enjoying life.
