Yum!
Source: Everyday Food magazine, May 2005
Source: Everyday Food magazine, May 2005
1 t. olive oil
10 large eggs
1/2 c. grated Parmesan cheese
1 1/2 t. coarse salt
1/4 t. ground pepper
Preheat oven to 400 degrees. Brush a 9 1/2" deep-dish pie plate with 1 t. olive oil. Drain any liquid from roasted zucchini, onion, and peppers (if leftover from previous meal); place in pie plate.
In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.
Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.
Note: This recipe halves nicely. Simply use a small pie plate and bake for 15-20 min.
Note: This recipe halves nicely. Simply use a small pie plate and bake for 15-20 min.
No comments:
Post a Comment