 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
They said: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. I think this recipe came from Rachel Ray's program where she travels and she eats for $40 a day - not sure, but I think so. Ingredients:
12 eggs |
salt, to taste |
freshly ground coarse black pepper, to taste |
3 tablespoons olive oil |
2 cups diced onions |
2 1/2 cups chopped zucchini |
2 1/2 cups chopped yellow squash |
2 red peppers, diced |
2 cups diced broccoli |
2 cups diced cauliflower |
freshly grated parmesan cheese (optional) |
Directions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, beat the eggs with some salt and pepper.
3. Heat a large skillet over medium heat and add the olive oil.
4. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6-7 minutes.
5. Add salt and pepper, to taste, and remove the skillet form the heat.
6. Add the broccoli and stir.
7. Butter or grease a 12-cup muffin tin and fill each cup halfway with vegetable mixture.
8. Pour in the beaten, filling each cup to the top.
9. Sprinkle each with some cauliflower.
10. Bake in the oven until it is set in the center, about 25-30 minutes.
11. Now, sprinkle with grated Parmesan, if desired.
12. Serve immediately.
13. *You can use any combination of seasonal or favorite vegetables - just remember to dice.
|
|