Tuesday, October 21, 2008

Egg-Onion Casserole

Yes, yes, this is NOT Asian food. I cooked this (and actually invented it) on Tuesday morning of October 7th, 2008 when I was preparing an egg dish for our MOPS meeting. Didn't know what to do and didn't have much on the fridge except eggs and Walla-Walla sweet onions. So, I chopped here and there, sauted here and there, and bake this.

- 3 Big Yellow Onions (I used Walla-Walla Sweet Onions), sliced as thin as you like
- 9 large eggs (you can even add more)
- 1 1/2 Tablespoon of Butter
- 1 lb shredded/grated Parmesan cheese
- 1 lb shredded/grated mozzarella
- 1 Can sliced button mushroom or any kind you like (preferrably is Portobello but I didn't have it)
- Subsitute the mushroom with any kind of veggie of your preference (red and green bell pepper, for example. Chop into small dice) - make 1 and 1/2 Cup of it.
- Salt and Pepper to taste.
- Heat the Oven into 350 degree.
- Beat the eggs as you are beating eggs to make a cake (10 minutes or until it's 'set').
- Grease the casserole dish, put aside
- Heat a pan to low-medium heat, then sautée the sliced onions with the butter for about 10 minutes (not just wilted but caramelized)
- Pour half of the beaten eggs on the casserole dish, half part of the veggie and half part of parmesan and mozzarella cheese
- Repeat the same process for the other half of all ingredients.
- Bake covered for 25-30 minutes and then open the cover, bake again for another 20 minutes.

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