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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand). Ingredients:
3 medium carrots (about 1/2 pound) |
1 medium zucchini |
4 eggs |
1 cup shredded cheddar cheese |
1/4 cup minced parsley |
2 tablespoons chopped shallots |
1/4 cup whole wheat flour |
2 tablespoons wheat germ |
1/2 teaspoon salt |
pepper, to taste |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
2. In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
3. Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
4. Let cool 5 minutes before cutting. This dish is best served warm, not hot.
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