Ingredients: 1/4 cup olive oil
1 medium sliced onion
1 glove garlic crushed
1/2 green bell pepper, sliced (use red and yellow bell peppers for extra color)
2 cups sun-dried tomatoes
1 small can of peeled tomatoes (preferably "Italian Style")
1 teaspoon oregano
6 to 8 chopped fresh basil leaves (or 1 teaspoon dried basil)
1 cup shredded mozzarella
1 cup ricotta cheese
6 to 8 bread slices (white or Italian) cubed & crust removed
12 eggs
3 cups milk or half & half
2 Tablespoons of butter
1/2 cup Parmesan cheese
salt & pepper to taste
Directions: Make the night before or at least one hour ahead.
Fry sliced onion in olive oil in medium frying pan for about 2 minutes until slightly cooked, add crushed garlic and sliced peppers and continue frying over medium heat until peppers are softer. Add sun dried tomatoes, drained canned tomatoes, oregano and basil. Remove vegetables from pan with slotted spoon to medium bowl. Drain well.
Spray bottom of 13 x 9-inch baking dish. (3 inch deep or more) with shredded cheese, reserving half cup for the top. Dot pan and shredded cheese with full tablespoons of ricotta cheese. Place bread cubes over cheese to cover entire pan bottom.
Beat eggs with milk and add salt and pepper - stir. Add tomatoes/vegetable mix. Pour over cheese and bread making sure all bread is wet. Sprinkle with remaining mozzarella cheese and sprinkle Parmesan cheese on top as well. Optional 1/2 cup of seasoned Italian bread crumbs can be added here. Dot with butter.
Cover and refrigerate at least one hour - overnight is fine. Bake at 350 degrees for 40 to 45 minutes until cheese is melted, eggs are firm, and souffle´ is puffy.
Date Posted: 28/07/2006 Rate :
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Breakfast Swiss Souffle