Thursday, June 30, 2011


4 phyllo sheets, thawed
butter-flavored nonstick cooking spray
1 small red bell pepper, chopped
1/2 small green bell pepper, chopped
1/2 small yellow onion, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh basil
4 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 large plum tomatoes, sliced into 1/4-inch thick slices

Preheat oven to 425 degrees.

Place 1 sheet of phyllo dough in a 9-inch tart pan, pressing gently on bottom and up sides (will hang over sides). Lightly coat with cooking spray. Repeat process with the remaining 3 slices of the phyllo. Trim phyllo about 3 inches over edge of pan. Phyllo dries out quickly so very quickly fold under! Bake at 425 degrees for 6 to 7 minutes. Remove from oven and set aside. Lower oven temperature to 375 degrees.

Saute the red and green bell peppers and onion in a large skillet that has been sprayed with nonstick cooking spray, over medium-high heat, 4 to 5 minutes. Add the garlic and saute another minute. Remove from heat and stir in the basil.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sauteed vegetables and the cheeses. Pour mixture into the prepared tart shell. Arrange the tomato slices over the top.

Bake at 375 degrees approximately 45 minutes or until set. Remove from oven and let stand 5 minutes before cutting to serve.

No comments: