Ingredients:
4 multi-grain rolls, 10-12cm
1 tablespoon butter or 1 tablespoon margarine
1 large onions, halved and thinly sliced
3 garlic cloves, finely chopped
2 eggs
3/4 cup Greek yogurt or 3/4 cup light sour cream
2 teaspoons wholegrain Dijon mustard, to taste
1 -2 teaspoon Worcestershire sauce, to taste
1 tablespoon dried chives
1 tablespoon dried parsley
1 cup tasty cheese, grated
Directions:
Preheat the oven to 200 C/180 C fan-forced, scoop out the centres from the rolls leaving about 1cm-thick shells and place the rolls on a baking tray.
Melt the butter in a pan over a moderate heat, and saute the onion and garlic, stirring, for 4-5 minutes until soft and golden, then divide the onion and garlic between the bread roll shells.
Whisk the eggs with the yoghurt, mustard and Worcestershire sauce, season with black pepper, chives and parsley, and spoon the mixture into the rolls; top with cheese and bake for 20-25 minutes or until the filling has set.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.