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Baked Eggs with Summer Vegetables

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  4 servings
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 fresh oregano, minced
Salt 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
Baked Eggs with Summer Vegetables Recipe at
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 four 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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