| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Vegetables, Cheese/eggs |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped onion |
| 2/3 |
c |
Chopped green pepper |
| 1 |
tb |
Butter |
| 4 |
tb |
Olive oil |
| 1 1/2 |
c |
Scrubbed, chopped zucchini |
| 2 |
|
Minced garlic cloves |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Peel, seed and chop tomatoe |
| 6 |
|
Large eggs, beaten |
INSTRUCTIONS
In skillet, cook onions and green pepper in butter and 2 tablespoons olive
oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10"
ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is
set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and
golden. Cut into wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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