Here’s Egg in Your Oven

This brunch entree is an especially good choice for holiday entertaining since the vegetables can be chopped ahead, the cheeses shredded and the yogurt drained. All you need to do just before cooking is assemble the dish. The cooked gratin is garnished with minced cilantro and paired with fresh tomato salsa.

SOUTHWESTERN GRATIN OF EGGS 2 cups low-fat or nonfat yogurt 3 tablespoons chopped sweet red peppers 3 tablespoons chopped green peppers 6 tablespoons chopped green onions, including 2 inches green stems 1 1/2 cups shredded Jack cheese with peppers 12 large eggs 1 cup milk 1/4 teaspoon salt Freshly ground black pepper 1/2 cup shredded sharp white or yellow Cheddar 3 tablespoons chopped cilantro 1 1/2 cups bottled or homemade fresh tomato salsa

Place large fine-meshed sieve or cheesecloth over bowl and spoon yogurt into sieve. Let yogurt drain 1 hour. Discard liquid and measure 1 cup drained yogurt and set aside. (Save any extra yogurt for another use.) Yogurt can be prepared 1 day ahead, covered and refrigerated.

Spray 13x9-inch baking dish with non-stick cooking spray. Spread peppers and green onions evenly in pan. Sprinkle Jack cheese over vegetables. Whisk eggs in large mixing bowl until well blended. Add milk, drained yogurt, salt and season to taste with pepper. Whisk again. Pour mixture into baking pan. Sprinkle Cheddar cheese over top.

Bake on center shelf of 350-degree oven until set, 35 to 45 minutes, or until wood pick inserted in center comes out clean. Let cool 5 minutes. Eggs will have puffed and will sink slightly. Sprinkle over chopped cilantro.

Place salsa in small bowl. Cut gratin into squares and serve with salsa. Makes 6 to 8 servings.