Yield: 8 servings
|⅓ cup||Chopped onion|
|⅔ cup||Chopped green pepper|
|4 tablespoons||Olive oil|
|1½ cup||Scrubbed, chopped zucchini|
|2 eaches||Minced garlic cloves|
|¼ cup||Peel, seed and chop tomatoe|
|6 eaches||Large eggs, beaten|
In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes.
Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set.
Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.