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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Haven't tried it yet but it sounds yummy and super super easy, especially since there's no crust. It would be a great breakfast or maybe a small dinner. Cook time includes sitting time. Ingredients:
1 onion, chopped |
1 lb potato, yukon gold, sliced paper-thin |
2 zucchini, sliced paper thin |
1 garlic clove, large and minced |
2 tablespoons olive oil, extra virgin |
1 teaspoon salt, recipe specified sea salt |
1/4 teaspoon black pepper |
2 -3 sprigs oregano or 2 -3 sprigs tarragon leaves, chopped |
1/4 cup monterey jack cheese, shredded |
6 eggs, large |
Directions:
1. Use oil to coat the bottom of a 2 qt microwave safe dish (9x13 pyrex baking dish works well). Add onion and stir to coat, then cover with parchment paper. Microwave on high 2-3 minutes.
2. Add potatoes, zucchini, and garlic, stir to coat, then cover and microwave 4 minutes. Stir once, recover and cook additional 4 minutes. Let stand in microwave for five minutes of carryover cooking. If veggies are not cooked by then, microwave an additional 2 minutes. add 1/2 tsp salt and half the pepper. mix well.
3. Whisk eggs, tarragon or oregano, and remaining salt and pepper in large liquid measuring cup, and stir gently into veggies. Cover and microwave 5 minutes, until eggs are set.
4. Let sit in microwave covered 3-5 minutes. If desired, brown the top with handheld kitchen torch.
5. Serve hot.
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