A vegetable quiche or frittata can be a satisfying meal. I adapted this version from the wonderful classic 1980s recipe book, "365 Easy One-Dish Meals," by Natalie Haughton, now issued in paperback by William Morrow Cookbooks (...and also on Kindle).
You Will Need the Following Equipment: large skillet; mixing bowl, whisk, wooden fork or spoon, ceramic baking dish (at least 9x11, cutting board, sharp knife for chopping, grater.
You Will Need the Following Ingredients: 2 tbsp. butter, 1 large or 2 smaller zucchini squash, 1 large tomato, 2 scallions, 2 jalapenos, 12 ounces, combination of Monterey Jack cheese and cheddar cheese, shredded, 6 eggs, 1/2 tspn. each of salt, pepper, garlic powder or one clove of fresh garlic pressed.
Notes: I replaced Natalie's suggestion of canned green peppers with jalapenos, and mixed it all up in the bowl, rather than on the stovetop: Melt the butter in a skillet; chop and dice all the vegetables, and saute the zucchini and scallions very gently until they are softer, but not scorched or browned, add the other vegetables. While the vegetables are gently cooking, mix the eggs, spices and grated cheeses. After the vegetables are softer and wet, but not limp, mix into the bowl with the egg-cheese mixture. Mix up well and pour mixture into the baking pan. Bake for 50 minutes at 325 degrees. Let cool and serve.
No comments:
Post a Comment