| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | md | Zucchinis (up to 4) |
| 3 | Carrots (up to 4) | |
| 1 | Onion | |
| 2 | Eggs (up to 3) | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Cornstarch (or potato starch) |
INSTRUCTIONS
Preheat oven to 375o. Pour a small amount of oil into 8 X 12 glass baking dish (or spray with Pam) and warm in oven. Grate vegetables in food processor. Mix eggs, seasonings and cornstarch (or potato starch during Passover) in large bowl. Add vegetables and mix thoroughly. Pour into warm pan and bake approximately 1 1/2 hours or until edges become brown. Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net> on Aug 08, 1997
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