| 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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