Saturday, October 4, 2008


The perfect use for farm eggs and fresh garden vegetables. You could make this for Breakfast, lunch, or dinner!

A favorite recipe because is it SO SIMPLE and offers a diversity of ingredients that fits the packed summer gardens! You don't have to use cheese - or egg yolks. Very versatile and excellent for using up extra veggies from the fridge too!

glass pie pan
2 TBS olive oil
6 eggs (lightly scrambled). Start with 6, if not enough to cover at end, make sure you have a few extra on hand.
cheese (shredded, crumbled or even curds)

your choice of hard veggies:
onions, squash, broccoli, beans, etc.

your choice of soft veggies:

Preheat oven to 425 degrees. Slice or dice your hard veggies and layer on bottom of pan (no more than 1cm. high with a dash of oil. Cook for 25 to 20 min , stirring once, or until browning or caramelizing. Remove from oven.

Sprinkle with 1/2 cheese, and add 1/2 the 6 eggs. Layer soft veggies on top but not to lip of pan. Cover with remaining cheese. Pour eggs over - making sure the contents are covered (wet).

Bake uncovered for 20 to 30 min., until browning on edges, and center is solid and not wobbly.

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