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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too. Ingredients:
2 large eggs |
1 small zucchini, sliced |
1 small tomato, diced |
6 mushrooms, sliced |
1 tablespoon butter |
1 potato, cooked and diced (optional) |
2 green onions, chopped |
1 clove garlic, minced or pressed |
1/4 cup chopped fresh parsley |
1/4 cup grated cheddar cheese |
salt |
freshly ground black pepper |
dried basil or fresh basil |
Directions:
1. Note that just about everything here is optional.
2. Use vegetables you like.
3. Use the kind of cheese you like.
4. And if you don't have leftover boiled potatoes, don't sweat it.
5. The dish will just be a little less hearty.
6. Preheat oven to 350F degrees.
7. Spray a pie plate with Pam.
8. Beat eggs in a fairly large bowl.
9. Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
10. When tender, scrape into the beaten eggs.
11. Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
12. Pour into prepared pie plate and bake for 20-25 minutes until set.
13. Let stand for two minutes, then cut into wedges and enjoy.
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