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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
12 eggs |
salt and freshly ground black pepper |
3 tablespoons olive oil |
2 cups diced onion |
2 1/2 cups chopped zucchini |
2 1/2 cup chopped yellow squash |
2 red peppers, diced |
2 cups diced broccoli |
2 cups diced cauliflower |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.
3. Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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