Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped zucchini |
| ¼ cup | Chopped green bell pepper |
| ¼ cup | Cooking oil |
| 6 \N | Eggs, lightly beaten |
| 2 tablespoons | Grated parmesan cheese |
| 1 tablespoon | Light cream |
| 1 tablespoon | Butter or margarine, melted |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ cup | Shredded cheddar cheese |
In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. Bake at 350 for 5-7 minutes or until eggs are set and cheese is melted.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@...> on Mar 22, 1997