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Inn at Playa del Rey
Playa del Rey, California
Make the night before or at least one hour ahead.
Fry sliced onion in olive oil in medium frying pan for about 2 minutes until slightly cooked, add crushed garlic and sliced peppers and continue frying over medium heat until peppers are softer. Add sun dried tomatoes, drained canned tomatoes, oregano and basil. Remove vegetables from pan with slotted spoon to medium bowl. Drain well.
Spray bottom of 13 x 9-inch baking dish. (3 inch deep or more) with shredded cheese, reserving half cup for the top. Dot pan and shredded cheese with full tablespoons of ricotta cheese. Place bread cubes over cheese to cover entire pan bottom.
Beat eggs with milk and add salt and pepper - stir. Add tomatoes/vegetable mix. Pour over cheese and bread making sure all bread is wet. Sprinkle with remaining mozzarella cheese and sprinkle Parmesan cheese on top as well. Optional 1/2 cup of seasoned Italian bread crumbs can be added here. Dot with butter.
Cover and refrigerate at least one hour - overnight is fine. Bake at 350 degrees for 40 to 45 minutes until cheese is melted, eggs are firm, and souffle' is puffy.
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