Ingredients
3 onions
1 tbsp butter
1 cup milk
3 eggs
1/4 tsp dried basil
Pinch each salt and pepper
2 cups shredded Cheddar cheese (1/2 lb / 250 g)
1-1/2 cups fresh whole wheat bread crumbs
1 tomato, seeded and chopped
Directions
Cut onions in half lengthwise; slice thinly.
In 9-inch (23 cm) microwaveable quiche dish, deep-dish pie plate or round cake pan, microwave butter at High for 30 to 60 seconds or until melted; stir in onions to coat well.
Cover and microwave at High for 5 to 8 minutes or until softened and translucent, stirring twice.
Let stand, covered.
Meanwhile, in 1-cup (250 mL) microwaveable measure, microwave milk at High for 2 to 3 minutes or until hot but not boiling, stirring once.
In bowl, lightly whisk eggs; gradually whisk in milk, then basil, salt and pepper.
Stir in cheese and bread crumbs.
Sprinkle tomato evenly over onions; pour egg mixture over top.
Microwave, uncovered, at Medium-High (70%) for 10 to 14 minutes or until set in center, rotating once.
Cover and let stand directly on counter for 10 minutes before serving
