This dish is gluten-free adaptable- please see tips below the recipe…
Prep Time: 15 min
Cook Time: 25 min
1 medium onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
2 tablespoons salted butter
1/2 cup chopped tomatoes
1/4 cup minced parsley
5 large eggs, lightly beaten
2 cups (8-ounces) shredded part-skim mozzarella cheese
1/2 cup soft breadcrumbs
1 teaspoon worcestershire sauce
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 350°F.
2. In a skillet over medium-low heat, cook the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.
3. Pour into an ungreased 9-inch pie plate. Bake, uncovered, for 25 - 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
*If you are preparing this recipe as gluten-free, use GF breadcrumbs in place of regular breadcrumbs and be sure to use a brand of worcestershire sauce that is known to be GF.
Source: RecipeGirl.com (via Taste of Home)