This recipe also gives you a chance to make use of any French onion soup bowls you have lying around (maybe your parents got them as a wedding present?), which otherwise probably don’t get do much to justify the space they take up.
Another thing about this dish is that it works for almost any meal, from a late breakfast/brunch to a weekend lunch to a light supper. It’s a little like a soufflé, but it’s way easier to make. (Though if you do want something more soufflé-like and don’t mind a little extra work, separate the egg and whip up the white, then when you’ve got the rest of the ingredients mixed, carefully fold it into them before baking.) It’s like quiche without all the carbs (though, again, if you want something with a crust, try this other brunch recipe of mine).
And there are infinite variations you can try. I’d keep the eggs, milk, and cheese, but you can leave out the tomatoes and/or add small amounts of any spices, vegetables, or anything else to your taste. A few croutons make a nice alternative to a crust. There isn’t even any need to keep this vegetarian if that’s not your style — a little cooked ham or sausage, or especially bacon bits, would work very well in this.
The recipe can be multiplied as much as you want, but each serving should be baked in an individual dish or it will take longer (I can’t say how much).
- 1 medium egg
- 2 Tb. milk
- 3 Tb. shredded medium cheddar cheese
- 3 or more thin slices of tomato
- Grease a small oven proof pan (I used a bowl meant for French onion soup, but a small frying pan would also work).
- Beat the egg till well blended.
- Beat in the milk.
- Stir in the cheese.
- Pour mixture into the prepared pan.
- Top with all the tomato slices that will fit.
- Sprinkle the tomatoes with salt if you want — the rest of the dish doesn’t need it.
- Bake at 350℉ for 20 to 25 minutes or till edges begin to puff.
- Broil for 3 to 5 more minutes to puff further and set the center.
- Serve right away.
