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Spray a 10" skillet with cooking spray. Place over med heat and add the vegetables. |
Spray a 10" skillet with cooking spray. Place over med heat and add the vegetables. |
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| − | + | Cook, stirring, until crisp tender-about 5 minutes. |
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| − | + | Meanwhile whisk together the eggs, milk, parsley, salt and pepper. Pour the egg mixture into the skillet over the vegetables. Sprinkle with the cheese. |
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Reduce heat to low, cover and cook about 10 minutes until the center is set. |
Reduce heat to low, cover and cook about 10 minutes until the center is set. |
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| − | + | Remove from the heat, cut into wedges and serve immediately. |
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[[Category:New England Recipes]] |
[[Category:New England Recipes]] |
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[[Category:New England Vegetarian]] |
[[Category:New England Vegetarian]] |
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Revision as of 21:21, 1 March 2006
Ingredients
- 1 cup broccoli florets
- 1 med carrot, shredded
- 1 small onion chopped
- 1 cup cooked cubed potato
- 4 eggs
- 1/3 cup milk or half and half
- 1 tbsp chopped fresh parsley
- salt & pepper to taste
- 1/2 cup shredded cheedar cheese
Directions
Spray a 10" skillet with cooking spray. Place over med heat and add the vegetables.
Cook, stirring, until crisp tender-about 5 minutes.
Meanwhile whisk together the eggs, milk, parsley, salt and pepper. Pour the egg mixture into the skillet over the vegetables. Sprinkle with the cheese.
Reduce heat to low, cover and cook about 10 minutes until the center is set.
Remove from the heat, cut into wedges and serve immediately.