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Ingredients
Note: Ingredient amounts have been scaled and may need to be rounded where appropriate
1 Tablespoon butter or margarine, divided
1/4 Cup plus 6 teaspoons chopped onion, divided
1/4 Cup green bell pepper, chopped
8 Ounces mushroom, trimmed, sliced & divided
4 Eggs
1/2 Cup milk
1/2 Teaspoon salt, divided
1/4 Teaspoon crushed dried oregano
1/4 Teaspoon ground black pepper, divided
1/2 (8 ounce) Can tomato sauce
1/8 Teaspoon sugar
Instructions
Melt half the butter in a large skillet over medium high heat. Add about 2/3 of the onion, all the bell pepper and half the mushrooms; saut� until vegetable are soft and fragrant, 3 to 4 minutes. Remove from the heat and set aside.
Preheat the oven to 325�F. Lightly grease a 9� pie pan; set aside.
In a large mixing bowl, beat eggs, milk, 2/3 of the salt, all the oregano and half the pepper. Stir in the onion mixture and pour into prepared pie pan. Bake for about 40 minutes, or until the center is set to the touch.
Meanwhile, using the same skillet you used earlier, saut� remaining mushrooms and onion in remaining butter over medium-high heat for 3 to 4 minutes. Stir in tomato sauce, remaining salt, sugar and remaining pepper. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 5 minutes.