A tasty, healthy and delicious celebration of summer in a skillet!
For this recipe I used my square 8″ cast iron pan
2 Tbs. extra virgin olive oil
4 cloves garlic, minced
1/4 cup onion, minced
1/2 cup red pepper, chopped
1 cup zucchini, chopped
1 ear of corn, taken off the cob
1 cup mushrooms, chopped
8 large eggs, beaten
3 Tbs. milk
1/2 cup freshly shredded cheddar cheese
1/4 cup freshly grated parmesan cheese
Salt & pepper to taste
Preheat oven to 350
Turn skillet to medium, add the oil, then the vegetables and saute for about 10 minutes until starting to soften.
In a separate bowl combine the eggs, cheeses, milk, salt and pepper.
Pour egg mixture over the vegetables, cover loosely with foil and bake 15-20 minutes until the eggs have set.
I served with some fresh tomatoes from the garden and Martha Stewarts Buttermilk Chive Biscuits with fresh butter. Enjoy!!