If you don't have any leftover vegetables, you can cook (roast, saute, or steam) 4 cups of your favorite vegetables.
- Total Time:
- Servings: 4
Source: Everyday Food, May Early Summer 2005
- 4 cups Roasted Zucchini, Onion, and Peppers
- 1 teaspoon olive oil
- 10 large eggs
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover roasted zucchini, onion, and peppers; 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 to 40 minutes; cool 5 minutes before serving.