Egg casserole with Italian cheese, sun-dried tomato and fresh herbs

By lgove

Ingredients

• 10 large eggs
• 2 Tbsp half-and-half or milk
• 3 Tbsp chopped sun-dried tomatoes
• 2 Tbsp minced onion
• 2 Tbsp chopped fresh basil leaves
• 1 Tbsp fresh thyme leaves, or 1/2 tsp dried thyme
• 1/4 tsp fresh black pepper
• 8 oz grated mixed Italian cheeses, your favorite mix of mozzarella, provolone, asiago, etc. (I use Weight Watchers low-fat four-cheese Italian blend)
• Cooking spray

Details

Servings 6
Adapted from ninecooks.typepad.com

Preparation

Step 1

Preheat oven to 375°F.

In a large bowl or 8-quart glass mixing bowl, whisk the eggs and half-and-half until well combined. Stir in the tomatoes, onion, basil, thyme, black pepper and cheese.

Spray a casserole dish with cooking spray, and pour in the egg mixture. Place the dish in the oven, and bake at 375F for 35 minutes.

Let cool for a few minutes, and serve at room temperature. Or, let cool completely and refrigerate for up to 3 days; when you're ready to serve, reheat in a low (300°F) oven or microwave.

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