We often have scrambled eggs for breakfast, but this is a flavorful egg bake that I reserve for a low-glycemic index supper. Of course fresh herbs always taste best, but you can easily use dried basil if you don't have fresh (see photos). You could also omit the feta cheese, or use whatever kind of milk you have on hand. But the sun-dried tomatoes are a must!
1 shallot, finely chopped
1/2 c oil-packed sun-dried tomatoes, drained and chopped
2 tbsp + 2 tbsp chopped fresh basil
3/4 c rice milk
1/4 c crumbled feta cheese
1/4 tsp salt
1/3 c shredded mozzerella
Saute shallots until soft. Add tomatoes and 2 tbsp basil; stir one minute. In large bowl, whisk together the eggs, milk, feta, and salt. Mix in tomato mixture. Pour into a greased 9x13" pan and bake at 375 for 20 minutes.
Top with mozzerella and 2 tbsp basil.
Bake another 10 minutes, or until cheese is melted and golden brown. A knife in the center should come out clean.
You may need to broil it for the last couple minutes to melt the cheese. Let stand 5 minutes before serving. Serves 4-6.