I don’t like to waste anything if I can help it. There were quite lot of bread sides left from yesterdays croustades baskets. I didn’t have the heart to throw them away. So today’s dish is inspired by yesterdays dish and it’s leftovers. Trust me they were gobbled up by my little Minions in minutes. And I enjoyed making them as it was fun and there was no rule book.
- Bread leftovers: 3 cups, chopped into small pieces
- Eggs: 3 plus one
- Onion: 1 finely chopped
- Button Mushroom: 3 large pieces finely chopped
- Cheddar cheese: 1/4 cups grated (more if you like)Peas: 1 generous cup
- Chickpeas: 3 tbsp, boiled. (I had some left over from another dish)
- Salt & pepper to taste
Oil the baking tray generously and keep aside. In a small bowl mix the onions with salt and pepper squashing them with fingers for few minutes. Keep them aside and let it marinate for sometime. In a large bowl mix the bread with the three eggs and the marinated onions so that it resembles a rough wet dough. Spread it out evenly on the baking tray. Next, spread the peas, chickpeas, and mushrooms on top evenly. Whisk the 4th egg and sprinkle it over the peas. Sprinkle the cheese as well. Bake in the pre-heated oven for 30 minutes. Take it out and cut small squares with a knife. Serve them out on a white plate like tic tac toe garnished with ketchup or tartare sauce. It was a hit with my kids and they didn’t worry about what was in it. My younger one does not like mushroom at all. But he didn’t mind inspite of the knowledge. And I was a happy mother to be able to feed a healthy snack after school.