• 1 red sweet pepper
  • 1 green bell pepper
  • 1 yellow or orange sweet pepper
  • 1 summer squash (medium)
  • 1 zucchini (medium)
  • 1 spanish onion, coarsely chopped
  • 3 ripe italian plum tomatoes
  • 1 clove fresh garlic, minced
  • sprigs of fresh parsley
  • 2 tablespoons olive oil
  • oregano and thyme
  • 12 eggs
  • 1 cup sharp cheddar cheese
  • freshly ground black pepper

Directions Edit

  1. Cut peppers, summer squash, and zucchini into thin ½ inch strips.
  2. Dice the onion and tomatoes into ¼ inch cubes.
  3. Peel and finely mince garlic, and finely chop parsley.
  4. Heat a medium size pot with olive oil over medium heat, lightly saute the chopped garlic and onion until translucent.
  5. Add freshly cut vegetables, but do not add tomatoes.
  6. Add oregano and thyme, and gently toss.
  7. Keep vegetables firm, do not overcook.
  8. Remove from heat, add tomatoes, but do not stir.
  9. Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet.
  10. Once eggs begin to set, add vegetables to the top.
  11. Arrange colors, do not stir.
  12. Add parsley, and then top with cheddar cheese and black pepper (salt optional).
  13. Cover and cook over low heat until cheese is melted.
  14. Loosen and slide onto warm plate.
  15. Serve with french bread cut into triangular thirds and a sprig of fresh parsley.

Contributed by: Edit

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