| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Oven, Dishes | 4 | Servings | |
INGREDIENTS
| 2 | c | Chopped zucchini |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Cooking oil |
| 6 | Eggs, lightly beaten | |
| 2 | tb | Grated parmesan cheese |
| 1 | tb | Light cream |
| 1 | tb | Butter or margarine, melted |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 for 5-7 minutes or until eggs are set and cheese is melted. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@sojourn.com> on Mar 22, 1997
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