| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | 6 | Servings | |
INGREDIENTS
| 4 | Tomatoes; peeled, seeded and chopped | |
| 1 | c | Chopped green onions; (scallions) |
| 2 | Zucchini; cut in 1/8 inch slices | |
| 12 | Soda crackers; crumbled | |
| 5 | Eggs | |
| 1 | ts | Salt |
| 1 | ds | Black pepper |
| 1 | ts | Crumbled oregano |
| 3 | tb | Oil. |
| 1/4 | c | White wine |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
</flushright></x-rich><x-rich><flushright><flushright><flushright><center>T his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS column, compiled by Rose Dosti. /center><flushright>Combine tomatoes, green onions, zucchini and cracker crumbs in a large bowl. Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend. Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan cheese. Bake at 300 degrees until knife inserted in center comes out clean, 50 - 60 minutes. Serve at room temperature. Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue, 19 May 1998 14:31:33 +0000 Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on May 19, 1998
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