Zutaten für Italian Breakfast Casserole
- 4 ounces diced pancetta
- Vegetable Oil
- Yellow Onion
- Green Bell Peppers
- 1 cup sliced mushrooms
- Garlic Clove
- 6 large eggs
- 1/2 cup milk
- All Purpose Flour
- 1 tablespoon chopped fresh parsley
- Fresh Basil
- Dried Oregano
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Mozzarella Cheese
- 1/4 cup grated Parmesan cheese
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Zubereitung von Italian Breakfast Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook 4 ounces of diced pancetta until crisp, about 5 minutes. Remove to a plate, leaving 2 tablespoons of drippings in the pan.
- Add 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1 cup sliced mushrooms, and 2 cloves minced garlic to the skillet. Stir and sauté for 6-7 minutes, until tender.
- Return the cooked pancetta to the skillet.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 2 tablespoons all-purpose flour, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the pancetta and vegetable mixture to the egg mixture and gently fold to combine.
- Stir in 1 1/2 cups shredded mozzarella cheese.
- Pour the mixture into a lightly oiled 13x9 inch baking dish.
- Sprinkle with 1/4 cup grated Parmesan cheese.
- Bake for 40-45 minutes, or until the casserole is set and golden brown.
- Let stand for 10 minutes before cutting into squares and serving. Serve immediately with warm focaccia.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
34g
Carbs
3g
