This was wonderful and I enjoyed the leeks and zucchini in this egg dish. I cut the recipe in half and the only change I made was to add some ham, as I had some leftover from another dish and it is a very common ingredient in Spain. This was served as a brunch meal and I served it with cantaloupe and blueberry muffins, yummy!!! Thanks for sharing the recipe. Made for ZWT8.
This was wonderful! A very good ratio of egg to vegetable. The fresh thyme really makes this dish. the flavor is subtle, but very fresh and spring like. I added a sprinkle of feta to the top, as I had a bit in the fridge to use up. I really like that this will work with whatever vegetables are on hand, asparagus tips and artichoke hearts come to mind immediately. This is pretty enough to serve to company, as well, and would make a great lunch with a small salad and a glass of white wine. Made for ZWT7- Emerald City Shakers.
Wow! This was great! I made this for Sunday brunch and it was gobbled up. I saved one piece for breakfast the next day and it was still wonderful heated up then. I'm glad I found this tasty recipe.
Made this for lunch buffet when we had overnight company & IT'S A WINNER in every way, for sure ~ Easy to prepare & great on the taste buds! Only used asiago cheese one or two other times, & enjoyed it, & this time was no exception! This is a great keeper! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #22]