As much as I enjoy going out to dinner with my girlfriends, I actually think I prefer our leisurely Sunday brunches more. Usually no one is in a big hurry to get anywhere else, so we’re able to linger for hours over coffee and mimosas as we not only catch up, but really dig deep into conversations.
Serves 4-6. Adapted from Cooking Light.
1 (10 oz) package frozen long grain brown rice (like Steamfresh)
2 Tbsp of pesto
1 Tbsp grated fresh Parmesan cheese
1 large egg
1/2 cup skim milk
1/2 cup egg substitute
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp ground red pepper
1 large egg
1 cup shredded part-skim mozzarella cheese
3 small plum tomatoes, thinly sliced
1 Tbsp chopped fresh basil
Preheat oven to 350 degrees. To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 for 15 minutes. Remove dish from oven.
Increase oven temperature to 400 degrees. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
Sprinkle half of the mozzarella into the bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella and tomatoes. Pour milk mixture over tomatoes. Bake at 400 for 10 minutes. Reduc oven temperature to 325 degrees (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.