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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is my favorite! I enjoy the leftovers for breakfast. Great for brunch or a summer lunch or supper. Ingredients:
1 tablespoon olive oil |
1 small onion, diced |
3 large zucchini or 6 small zucchini |
salt and pepper |
1 1/2 cups frozen corn |
3 large eggs |
3/4 cup milk |
1/2-1 cup shredded white cheese (monterray jack, etc.) |
Directions:
1. Dice onions and shred zucchini.
2. Saute in 1 TB olive oil, adding water if needed, until soft.
3. Add frozen corn and stir in.
4. Drain.
5. Beat eggs, add milk, salt and pepper and cheese.
6. Mix egg mixture with vegetables.
7. Pour into 9 x 13 pan.
8. Bake at 375* until golden brown on edges and the center is solid.
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