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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From marthastewart, this recipe imagines that you already have 4 cups of roasted veggies waiting for you to use. For those of us who do NOT, the first steps is to roast 4 cups of veggies. Be sure to drain any liquid from them. Ingredients:
4 cups roasted zucchini, onion and peppers |
1 teaspoon olive oil |
10 large eggs |
1/2 cup grated parmesan cheese |
1 1/2 teaspoons coarse salt |
1/4 teaspoon ground pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Brush a 9 deep dish pie plate with olive oil.
3. Drain liquid from vegetables.
4. Place vegetables in pie plate.
5. In a large bowl beat eggs with Parmesan, salt and pepper.
6. Pour over vegetables.
7. Bake 35 to 40 minutes OR until top is golden and center is set.
8. Cool 5 minutes before serving.
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