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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Serve with toasted multi-grain or whole wheat bread. Ingredients:
4 cups chopped mixed vegetables (such as onions, broccoli, zucchini, mushrooms, bell peppers, and carrots) |
8 large eggs |
2 tablespoons cornstarch |
1 cup ricotta cheese (or cottage cheese) |
1/4 cup yogurt or 1/4 cup sour cream |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
fresh ground black pepper |
1 1/2 cups grated mozzarella cheese |
Directions:
1. Place the vegetables evenly in a lightly greased 8x10 inch glass baking dish.
2. In a medium bowl, whisk the eggs, cornstarch, ricotta, yogurt, basil, oregano, salt, and pepper together.
3. Pour mixture over vegetables.
4. Sprinkle with cheese.
5. Bake 35-40 minutes or until firm; let set for 5 minutes before serving.
6. Cut into squares and serve.
7. Note: The vegetables will be al dente as cooked in the directions; if you prefer, blanch the vegetables for 2 minutes in boiling water before using; drain them well and dry, then proceed as directed.
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