Ingredients
Units
Scale
- butter for greasing pan
- 3 Tbsp. olive oil
- 3 scallions/green onions, finely chopped
- 12 thin slices good quality Italian whole wheat bread, crusts removed (I left them on)
- 4 – 5 fresh tomatoes, sliced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 jumbo eggs (I doubled this from 1 egg)
- 1 1/3 cups whole milk (I doubled this from 2/3 cup milk)
- 8 oz. pecorino cheese, sliced very thin
- salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Spread butter all over a baking sheet with sides.
- Heat olive oil in a small pan, add the scallions/green onions and sauté over low heat, stirring occasionally for 5 minutes.
- Lightly season with salt.
- Remove from heat.
- Cover the bottom of the buttered pan with half of the bread.
- Spoon the scallions/green onions on top of bread.
- Place tomato slices on top.
- Sprinkle with dried oregano and dried basil.
- Cover with remaining bread slices.
- Beat eggs with the milk in a bowl; season with salt and pepper.
- Pour the mixture over the bread.
- Cover with pecorino cheese slices.
- Bake for 30 minutes or until the cheese has melted and turned golden brown.
- Do not burn the bread though.
- Let cool slightly and then serve on a nice serving dish.
