Good served hot or cold, this cheesy vegetable torte is simple to prepare and great for brunch or dinner.
INGREDIENTS (for 4 servings):
- 4 cups Mann's Vegetable Medley
- 1 large red-skinned potato, finely chopped
- 1/4 cup green onions
- 1 tablespoon pimiento, diced
- 1 cup Cheddar cheese, sharp, shredded
- 5 eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1/2 cup salsa (optional)
Preheat oven to 350 degrees. In a 9 inch square greased baking dish, arrange Mann's Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment.