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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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One of my good friends made this for our monthly lunch get-together. I fell in love with it and have made it several times since. Ingredients:
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 teaspoons minced garlic |
3 tablespoons vegetable oil |
5 eggs |
1 (16 ounce) carton ricotta cheese |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 teaspoons chopped fresh thyme |
1 tablespoon chopped fresh parsley |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 (7 ounce) package feta cheese, crumbled |
Directions:
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.
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