Old bread, milk, cheese and eggs: My grandmother’s recipe. Only 190 calories!
If you have stale bread, don’t throw it away. Maybe you were thinking of mincing it and making breadcrumbs out of it, please, the idea of recycling it is always very appreciable, but why not try to prepare this delicious recipe. You will not regret it. It is an ancient dish, from the peasant tradition, when nothing was wasted. Nutritious and substantial, in our contemporary version it turns into a complete but dietetic dinner or lunch. You can accompany it with a seasonal salad, grilled or boiled vegetables, or offer it as a finger food aperitif to your lifelong friends.
Its soft and voluptuous texture will envelop the palate in a whirlwind of gourmand pleasure that will captivate even the little ones.
10 minutes to prepare it, half an hour to cook it and in less than an hour you will have a delicious dish on the table. With our doses you will get 8 portions, each of 190 calories.
What are you waiting for then? Get to work, let’s get started!
Old bread, eggs, cheese and milk: my grandmother taught me this recipe.
For this recipe, get:
- 200 gr of grated cheese (like scamorza)
- 300 g of light cream cheese
- 20 g of melted butter + to taste
- 200ml of milk
- 4 eggs
- just enough bread
- just enough sliced ham
- just enough pepper
- just enough salt
Before starting the actual preparation, preheat the oven to 200°, then melt the butter and use it to grease a round pyrex.
Slice the bread and place it on the bottom of the pan. Sprinkle it with 100 grams of grated cheese and distribute the slices of ham.
Take the eggs and break them into a bowl. Add the cream cheese and the 20 grams of melted butter. Mix everything with a hand blender. When the mixture is uniform and smooth, adjust the salt, distribute the oregano and pour in the milk. mix carefully, then transfer everything to the baking dish. Sprinkle with the remaining 100 grams of leftover cheese and bake for about half an hour.
Remove from the oven and serve this delight still hot and steaming.