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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had some farmer's market veggies that needed to be used, and wanted something a little different to go with chicken for dinner. This would be a great breakfast, too. Ingredients:
1 zucchini / squash (the one i had looked like half-and-half) |
1 japanese eggplant |
2 purple bell peppers |
1 large purple onion |
4 ounces sliced fresh mushrooms |
5 eggs |
1/2 c. milk |
1/4 c. butter, not quite melted |
1/2 t. apple cider vinegar |
1+ c. grated parmesan |
coconut oil |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees F. Slice bells into 1/4 strips, and remaining veggies into 1/4 rings. Lightly oil the sides of a casserole dish.
2. Heat 2-4 T. coconut oil and saute veggies until they are all slightly softened, adding one at a time: zucchini, onion, eggplant, bells, mushrooms. Salt and pepper to taste.
3. In a bowl, beat eggs, and whisk in milk, butter, vinegar and about a cup of Parmesan.
4. Place sauteed veggies in dish, pour egg mixture over veggies. Cover and bake 20-25 minutes.
5. Remove cover, preheat broiler, add more Parmesan to the top. Broil about 10 minutes, or until lightly browned.
6. Allow to cool a few minutes before serving. Salt & pepper to taste.
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