Recipe

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• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 1 1/2 cups sliced mushrooms
• 1 1/2 cups sliced zucchini
• 1 1/2 tsp minced garlic
• 3 tbsp vegetable oil
• 5 eggs
• 1 (16 oz) carton ricotta cheese
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1 (10 oz) package frozen chopped spinach, thawed and well drained
• 1 (7 oz) package feta cheese, crumbled

• 1 Heat vegetable oil in a large skillet.
• 2 Saute/stir the green pepper, onion, mushrooms, zucchini, and garlic in hot oil until crisp-tender.
• 3 Drain and cool.
• 4 In a mixing bowl, combine the eggs and ricotta cheese; whisk until well blended.
• 5 Add in the sauteed vegetables and the remaining ingredients; stir to blend.
• 6 Pour mixture into a 10-inch springform pan that has been sprayed with non-stick cooking spray.
• 7 Bake in a 350° oven for 1 hour or until set.
• 8 Let rest for 10 minutes before cutting.