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Baked Egg with Summer Vegetables

Source: www.BnBFinder.com
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  4 servings
RECIPE INGREDIENTS
5 eggs
6-8 fresh basil leaves, cut into strips
1/2 teaspoon oregano, minced or fresh to taste
sat and pepper to taste
5 tablespoons grated parmesan cheese
1/2 cup cottage cheese, small curd
2 tablespoons olive oil
1 small zucchini, chopped into small pieces
1 small summer squash, chopped into small pieces
Cherry or grape tomatoes
DIRECTIONS
In a medium bowl, beat the eggs lightly with the basil, oregano, salt and pepper. Stir in the cottage cheese and half of the parmesan cheese. In a skillet, sauté the zucchini and summer squash until tender with the olive oil. Add to the egg mixture. Divide the egg mixture between 4 individual quiche dishes. Cut tomatoes in half and arrange on top of egg mixture; sprinkle the remaining parmesan cheese on top. Bake in a 375 degree F oven for 15-20 minutes or until done.


Recipe reprinted by permission of Candlelite Inn, NH. All rights reserved.
Date Added: 01/01/2008
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