If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too.
- 2 large eggs
- 1 small zucchini, sliced
- 1 small tomato, diced
- 6 mushrooms, sliced
- 1 tablespoon butter
- 1 potato, cooked and diced (optional)
- 2 green onions, chopped
- 1 clove garlic, minced or pressed
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup grated cheddar cheese
- freshly ground black pepper
- dried basil or fresh basil
- Note that just about everything here is optional.
- Use vegetables you like.
- Use the kind of cheese you like.
- And if you don't have leftover boiled potatoes, don't sweat it.
- The dish will just be a little less hearty.
- Preheat oven to 350F degrees.
- Spray a pie plate with Pam.
- Beat eggs in a fairly large bowl.
- Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
- When tender, scrape into the beaten eggs.
- Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
- Pour into prepared pie plate and bake for 20-25 minutes until set.
- Let stand for two minutes, then cut into wedges and enjoy.