1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

6 large tomatoes, sliced thin and drained on paper toweling

1/4 cup chopped fresh basil

1/4 cup chopped green onions

2 cups grated Cheddar or Swiss cheese, or a combination of both

3 eggs, beaten

1/4 teaspoon nutmeg

1/2 cup grated Parmesan cheese

5 slices lean bacon, diced (precook for 2 minutes to remove fat, if desired)

 

Preheat oven to 325 deg.  Mix the bread crumbs with the dried herbs and press half of the mixture on the bottom of a buttered 9-inch pie plate.  Arrange half the drained tomato slices, overlapping them.  Top with half of the fresh basil and green onions and half of the cheese.  Repeat for a second layer.  Drizzle the eggs over this layer and add the remaining bread crumbs.  Mix nutmeg and Parmesan and sprinkle over bread crumbs.  Top with diced bacon.  Bake for 40-45 minutes, until bacon bits are crisp.  Cool 15 minutes, slice and serve.

 

Serves 8.