This recipe started out as a fritatta from a William & Sonoma catalog several years ago. I have converted it to a larger casserole dish for company.
8 eggs
3/4 cup milk
1 tsp salt
1 medium red onion thinly sliced
1 T olive oil
8-10 small red new potatoes, cooked, cooled, diced
4 Tbsp slivered basil leaves
2 to 3 slices stale bread, torn into pieces
4 oz goat cheese, crumbled
Preheat oven to 400. Saute onion in olive oil until very soft and beginning to darken. Cool slightly. Beat eggs and milk and salt, then stir in cooled onions. Sprinkle in 9 x 13 pan the bread, potatoes, goat cheese and basil. Pour in egg mixture, evenly distributing ingredients in pan. Bake at 400 for 15 minutes, then reduce heat to 350. Continue baking until puffed and beginning to brown around edges, about 30-40 minutes. Allow to sit at room temperature for at least 15 minutes before serving.
3/4 cup milk
1 tsp salt
1 medium red onion thinly sliced
1 T olive oil
8-10 small red new potatoes, cooked, cooled, diced
4 Tbsp slivered basil leaves
2 to 3 slices stale bread, torn into pieces
4 oz goat cheese, crumbled
Preheat oven to 400. Saute onion in olive oil until very soft and beginning to darken. Cool slightly. Beat eggs and milk and salt, then stir in cooled onions. Sprinkle in 9 x 13 pan the bread, potatoes, goat cheese and basil. Pour in egg mixture, evenly distributing ingredients in pan. Bake at 400 for 15 minutes, then reduce heat to 350. Continue baking until puffed and beginning to brown around edges, about 30-40 minutes. Allow to sit at room temperature for at least 15 minutes before serving.
