Baked Egg with Summer Vegetables
Fresh herbs and vegetables brighten up an easy egg bake perfect for a leisurely summer brunch.
- 5 eggs
- 6-8 fresh basil leaves, cut into strips
- 1/2 teaspoon oregano, minced or fresh to taste
- Salt and pepper to taste
- 1/2 cup cottage cheese, small curd
- 5 tablespoons grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 1 small zucchini, chopped into small pieces
- 1 small summer squash, chopped into small pieces
- Cherry or grape tomatoes
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 the tomatoes in half and arrange on top of the egg mixture; sprinkle the remaining Parmesan cheese on top. Bake in a 375 degrees F oven for 15-20 minutes or until done.
Recipe reprinted by permission of Candlelite Inn, NH. All rights reserved.
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