Creamy Ricotta Egg Casserole With Fresh Tomatoes - cooking recipe

Ingredients

12 extra large eggs, lightly beaten
2 large tomatoes, thin sliced (6-8 slices per tomato)
1 small jalapeno, ribs and seeds removed and diced fine
1 small onion, fine diced
1 cup baking mix (Jiffy or Bisquick)
1 pint ricotta cheese, part skim is ok but no NO fat
2 cups grated white cheddar cheese
1 cup milk (no skim for this)
2 tablespoons fresh basil, diced fine
1 tablespoon fresh chives, diced fine
4 tablespoons melted butter (not margarine)
salt
pepper

Preparation

Eggs -- In a large bowl, mix all the ingredients except for the tomatoes and chives. Mix well until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray or Pam.
Bake -- In a 350 degree oven, middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean.
Then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. Broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. Remove from the oven and cover with foil to let it rest. A good 10 minutes before serving.
Serve -- Sprinkle with the fresh chives before serving. I don't try to cut this, but rather just spoon it. They are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. Add some potatoes, bacon or sausage and you have a wonderful meal. ENJOY!