INGREDIENTS:
2 Tbsp. extra virgin olive
oil
1 medium size red onion,
chopped
1 clove garlic, finely chopped
2 medium size zucchini,
halved lengthwise, sliced
1 cup fresh corn kernels,
or 1 cup canned whole kernel corn, well-drained
1 large sweet red pepper,
chopped
1/4 teaspoon oregano leaves,
crushed
1 tablespoon water
6 whole eggs, lightly beaten
Salt and ground black pepper
to taste
1/3 cup skim milk
1/3 cup Cheddar cheese,
shredded
1 Tbsp. fresh basil, chopped
PREPARATION:
Wash and cut all vegetables
and chopp all herbs.
In a large cast-iron or non-stick
ovenproof skillet, over moderate heat, heat oil until just hot. Add onion
and garlic and cook until soft (for about 4 to 5 minutes).
Add vegetables, oregano and
water. Cover and cook over medium heat, stirring occasionally, until crisp-tender
(for about 4 minutes).
In a separate bowl thoroughly
whisk together eggs and milk. Add salt and ground black pepper to taste.
Pour eggs over vegetables and immediately reduce heat to low. Cook without
stirring over low heat until bottom and sides of eggs are almost set. Sprinkle
with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into 4 wedges and serve
hot or at room temperature.
Makes 4 servings.
|
Electronics
Bestsellers
