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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984. Ingredients:
1/4 cup chopped pitted olives |
1 medium zucchini chopped |
1 red pepper diced |
1/2 cup chopped red onion |
1/4 cup olive oil |
9 large eggs lightly beaten |
1/2 cup crumbled feta cheese |
1/3 cup sliced fresh basil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup parmesan cheese |
basil for garnish |
Directions:
1. Cook first 4 ingredients in hot oil in skillet over medium heat.
2. Stir constantly until vegetables are tender.
3. Combine eggs, basil, salt and pepper.
4. Spray pie dishes with cooking spray.
5. Line bottom of pie plate with crumbled cheese, vegetables and basil.
6. Pour egg mixture over top and sprinkle with Parmesan cheese.
7. Bake at 350 for 1 hour.
8. Remove from oven and allow setting several minutes before serving.
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