Spicy Egg Bake

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Spicy Egg Bake

 

6 eggs, beaten or substitute

1/4 cup milk

1/4 cup grated Parmesan cheese

1/4 cup Monterey Jack cheese, grated

1/2 tsp. salt, optional

1/4 tsp. pepper

1 1/2 tbsps. olive oil

1 large onion, cooked, diced

2 cups Italian style peeled tomatoes, drained and chopped

3 tbsps. canned chili peppers, chopped

1 zucchini, cooked, halved lengthwise and thinly sliced

1/2 cup salsa

 

Preheat oven to temperature 300 degrees. Combine first 6 ingredients in a

large bowl and set aside. Heat oil in a large heavy nonstick skillet over medium

heat. Saute onion 5 minutes. Add tomatoes and chili peppers and sauté another 10

minutes, stirring frequently. Add zucchini and sauté 5 minutes or until tender.

Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly

oiled glass pie plate and bake 15 minutes or until eggs are set. Do not over

cook. Serve at room temperature cut into wedges with salsa. Serves 4.

 

 

 

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