Baked Vegetable Omelet

This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  medium carrots (about 1/2 pound)
• 1  medium zucchini
• 4  eggs
• 1  cup  shredded cheddar cheese
• 1⁄4 cup  minced parsley
• 2  tablespoons  chopped shallots
• 1⁄4 cup whole wheat flour
• 2  tablespoons wheat germ
• 1⁄2 teaspoon salt
•  pepper, to taste
• 1  tablespoon butter or 1  tablespoon margarine

Directions

1. Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
2. In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
3. Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
4. Let cool 5 minutes before cutting. This dish is best served warm, not hot.