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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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YUMMY! I used fresh garden tomatoes in place of the red pepper and all 8 eggs instead of 4 eggs and 4 egg whites. I love the flavor mixtures of potatoes with the zucchini and ham. This makes a beautiful quiche-like dish. I've never tried broiling to set the eggs until today, but I'm sold. Absolutely gorgeous and delicious. Recipe courtesy of Reader's Digest Down Home Cooking, 1994. Ingredients:
1 tablespoon unsalted butter |
1 cup potato (red-skinned and diced) |
1/2 cup yellow onion, chopped |
1 garlic clove, minced |
1 cup asparagus or 1 cup zucchini, chopped |
1/2 cup sweet red pepper, chopped |
1/2 cup cooked ham, diced |
4 large eggs |
4 large egg whites |
1/4 cup parmesan cheese, grated |
2 tablespoons fresh basil (slivered) or 2 teaspoons dried basil |
1/4 teaspoon salt (or to taste) |
1/8 teaspoon black pepper |
Directions:
1. Preheat the broiler.
2. In a 12-inch nonstick skillet, melt the butter over moderate heat.
3. Add the potatoes, onion, and garlic and cook, stirring occasionally, for 7 minutes or until the potatoes are almost cooked.
4. Stir in the asparagus, sweet red pepper, and ham.
5. Cook 3 minutes more or until vegetables are crisp-tender.
6. In a medium-size bowl, whisk together the eggs, egg whites, cheese, basil, salt, and black pepper.and pour over the vegetables.
7. Lower the heat and cook, uncovered, for 10 minutes, or just until the egg mixture is set.
8. Wrap the skillet handle with foil.
9. Slide the skillet under the broiler for 1 minute or just until the eggs are set on top.
10. Serve with warm Italian bread.
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