| 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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