6 servings


  • 1 medium onion, sliced
  • 1/2 cup chopped green pepper
  • 1 tablespoon cooking oil
  • 2 medium tomatoes, cut into wedges
  • 1 cup sliced zucchini
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon garlic salt
  • 1/2 teaspoon basil leaves, crushed
  • 1/4 teaspoon pepper
  • 6 eggs
  • 1 1/4 cups skim or low-fat milk
  • One 9-inch baked pie shell*


Preheat oven to 375 degrees F. In large omelet pan or skillet over medium heat, cook onion and green pepper in oil until tender but not brown, about 5 minutes.

Stir in tomatoes, zucchini and seasonings. Cook uncovered an additional 10 minutes, stirring frequently. Drain well. Set aside.

Beat together eggs and milk until well blended. Pour into pie shell. Spoon in reserved drained vegetable mixture.

Bake until knife inserted near center comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

*To bake pie shell:

Line unbaked pie shell with 12-inch square of aluminum foil. Fill with rice or dried beans or peas. Cover rim of shell with edges of foil. Bake in preheated 450 degrees F oven until lightly browned at edges, 10 to 15 minutes. Lift out foil and rice. Cool on wire rack.

Note: If you use a frozen pie shell, it must be deep-dish style.

Recipe reprinted by permission of American Egg Board. All rights reserved.

RecID 9594

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