Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Tomatoes; peeled, seeded and chopped |
1 cup | Chopped green onions; (scallions) |
2 \N | Zucchini; cut in 1/8 inch slices |
12 \N | Soda crackers; crumbled |
5 \N | Eggs |
1 teaspoon | Salt |
1 dash | Black pepper |
1 teaspoon | Crumbled oregano |
3 tablespoons | Oil. |
¼ cup | White wine |
¼ cup | Grated Parmesan cheese |
</flushright></x-rich><x-rich><flushright><flushright><flushright><center>T his is from the May 6, 1998 edition of the Los Angeles Times, Culinary SOS column, compiled by Rose Dosti. /center><flushright>Combine tomatoes, green onions, zucchini and cracker crumbs in a large bowl.
Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend.
Pour into greased 9 inch deep dish pie plate. Sprinkle with Parmesan cheese.
Bake at 300 degrees until knife inserted in center comes out clean, 50 - 60 minutes. Serve at room temperature.
Each Serving: 206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein. 0.47 gram fiber. Date: Tue, 19 May 1998 14:31:33 +0000
Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998