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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 medium-size yellow squash (3/4 pound) |
2 red bell peppers |
1 yellow bell pepper |
1 medium-size red onion, peeled |
2 garlic cloves, minced |
3 tablespoons olive oil |
6 large eggs |
1/4 cup whipping cream |
3 tablespoons chopped fresh basil |
1 1/2 teaspoons fine-grained sea salt |
1 teaspoon saffron threads |
1/2 teaspoon freshly ground pepper |
1 pound steamed lobster, cut into 1-inch pieces (about 2 lobsters) |
2 (5-ounce) packages buttery garlic-and- herb spreadable cheese |
2 cups (8 ounces) shredded swiss cheese |
garnish: fresh parsley |
Directions:
1. Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.
2. Sauté squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.
3. Whisk together eggs and next 5 ingredients; stir in lobster, cheeses, and sautéed vegetables. Pour into a buttered 10-inch springform pan. Place pan on a baking sheet. Bake at 350° for 1 hour or until set. Let stand 10 minutes before serving. Garnish, if desired
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