Serves about 4
Preheat oven to 375 degrees F
Ingredients:
About 1 cup of leftover pasta sauce (make sure it is a tomato based sauce)
6 large eggs lightly beaten
1/2 cup of shredded gruyere cheese
2 Tablespoons of grated Parmigiano (Parmesan)
1/4 cup of milk
Salt and pepper to taste
Toast to serve it with or added to the egg mixture
Optional – 1/4 cup of pancetta or bacon pieces mixed in the egg mixture
Steps:
1. In a bowl combine eggs, pasta sauce, and milk – mix all together.
Note: If you like (and sometimes I do) add about 2 pieces of toast torn in pieces to the mixture.
2. Lightly oil a baking dish or coat with nonstick spray. (I used a 8 inch square baking dish).
3. Pour the mixture into the baking dish.
4. Top with Gruyere and Parmigiano; season with salt and pepper, to taste.
5. Place into oven and bake until eggs are cooked through, about 10- 15 minutes.
NOTE: Because all ovens are different – take a peek at the 10 minute mark, if it is still loose in the middle pop it back in the oven for 3 more minutes. If it is still loose after that then take it out and with a fork or spoon mix it up a bit so that it doesn’t dry out and put back in the oven for 3 more minutes.
6. Serve immediately, garnished with arugula or basil leaves, if desired. Oh and don’t forget the toast.
