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2 Tbs. olive oil
1 thinly sliced onion
2 small potatoes, parboiled and sliced
1 zucchini, sliced
1 red or yellow bell pepper sliced
1/2 cup mushroom slices
1/2 cup asparagus
1/4 cup sliced black olives
1/2 cup favorite cheese, shredded
pinch of parsley
pinch of coarse kosher salt
black pepper to taste
6 eggs, lightly beaten
Variations: use any leftover vegetables and feel free to add ham, sausage or bacon.
Preheat oven to 400 degrees.
Pour olive oil into quiche or 2 quart casserole dish. Arrange onion slices in dish. Bake for 5 minutes while preparing other ingredients.
Next, arrange slices of potatoes and other veggies on top of the onions and sprinkle with cheese, salt, pepper and parsley.
Pour eggs over vegetables.
Bake for approximately 20 minutes or until edges are puffed and center is set. Do not overcook.
Cool slightly before cutting into wedges. This dish may be served warm or cold.
1 thinly sliced onion
2 small potatoes, parboiled and sliced
1 zucchini, sliced
1 red or yellow bell pepper sliced
1/2 cup mushroom slices
1/2 cup asparagus
1/4 cup sliced black olives
1/2 cup favorite cheese, shredded
pinch of parsley
pinch of coarse kosher salt
black pepper to taste
6 eggs, lightly beaten
Variations: use any leftover vegetables and feel free to add ham, sausage or bacon.
Preheat oven to 400 degrees.
Pour olive oil into quiche or 2 quart casserole dish. Arrange onion slices in dish. Bake for 5 minutes while preparing other ingredients.
Next, arrange slices of potatoes and other veggies on top of the onions and sprinkle with cheese, salt, pepper and parsley.
Pour eggs over vegetables.
Bake for approximately 20 minutes or until edges are puffed and center is set. Do not overcook.
Cool slightly before cutting into wedges. This dish may be served warm or cold.
