 |
| Mine didn't turn out this fluffy, but I guess it could if I had used more eggs. The one in the recipe is about 3/8" thick and more fully loaded with veggies! The pan I use is about 14" diameter, but you get the idea. |
What I really like about this recipe is that you can customize it by using any vegetable you can find in your fridge!
Today I used zucchini and broccoli. I got the recipe from my Italian artist friend, Shirley... ;)
2 small to medium zucchini
1 broccoli crown (no stems)
1-2 tbsp extra virgin olive oil (or cooking spray)
6 eggs
1/3 cup milk
salt, pepper, garlic salt
cheese (whatever you like - I used cheddar because that is what I had)
Spray large skillet with cooking spray, or coat thoroughly with olive oil.
Dice zucchini and broccoli into pieces 1/4-1/2 inch pieces. Add to heated skillet and cover. Cook on medium to high for 7 minutes. Stir, then recover and cook for another 3 minutes, or until veggies are lightly browned.
While veggies are cooking, beat eggs and milk, grate cheese.
Pour egg mixture over veggies, sprinkle with grated cheeses. Add spices. Cover and cook for about 10 minutes, or until eggs are firm and cheese is melted.
At this point I like to place under broiler until eggs are lightly browned on top, but this is not necessary.
Serve with muffins or scones.
Thank you Shirley for this great recipe! What a great way to start a day!
YUM!
