Swiss-Style Scrambled Eggs au Gratin
- Vegetable recipes
- Kid-friendly
- Low calorie
- Low carb
Swiss Gruyere and Emmenthal cheeses enrich velvety and buttery scrambled eggs baked on a bed of vegetables. This a decadent and delicious one-dish supper.
Ingredients
- 1 small head cauliflower or 1 bunch broccoli, stems peeled
- 8 eggs
- 1/4 cup (60 mL) milk
- Generous 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 tbsp (45 mL) butter
- 3/4 cups (175 mL) shredded Gruyère cheese
- 1/2 cup (125 mL) shredded Emmenthal cheese (Swiss cheese)
- 1-1/2 cups (375 mL) coarse fresh bread crumbs
Preparation
In large pot of boiling well-salted water, boil cauliflower until tender, 6 to 8 minutes; drain, chill under cold water and drain thoroughly. Thinly slice; arrange on bottom of buttered 8-cup/2 L shallow baking dish.
Lightly beat together eggs, milk, salt and pepper. In skillet, melt butter over low heat; pour in egg mixture. Cook, stirring constantly with heatproof spatula and drawing set eggs from edge and bottom to centre of pan, until very loosely set. Scrape into baking dish.
Toss together Gruyère and Emmenthal cheeses and bread crumbs; sprinkle evenly over egg mixture. Bake in 400F/200C oven until cheese is melted and golden, about 15 minutes.
Makes 4 to 6 servings.
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