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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner. Ingredients:
1/2 cup sliced zucchini |
2 slices onion, separated into rings |
2 tablespoons butter |
3 eggs |
3 tablespoons water |
1/8 teaspoon dried thyme |
1/8 teaspoon salt |
dash pepper |
1/4 cup chopped seeded tomato |
3 tablespoons shredded parmesan cheese |
Directions:
1. In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath.
2. When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve. Yield: 2 servings.
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