Ingredients
6
ounces uncooked vermicelli
2
cans (6 1/2 ounces each) minced clams, drained
1
tablespoon vegetable oil
1
small red bell pepper, chopped (1/2 cup)
2/3
cup sliced green onions (6 medium)
1
clove garlic, finely chopped
4
eggs
2
tablespoons milk
2
tablespoons grated Romano cheese
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.
