A great sophisticated dish!
1 ½ lb. fresh asparagus spears, cut into 1-inch pieces
1 medium yellow pepper, cut into ¼-inch strips
1 medium orange pepper, cut into ¼-inch strips
1 medium zucchini, cut into ¼-inch round slices (approximately 1 ½ cups)
1 large onion, diced
2 Tbsp. extra-virgin olive oil
1 tsp. salt
Pepper to taste
10 eggs, slightly beaten
1 cup half-and-half
2 Tbsp. minced parsley
Preheat oven to 400 F. Spray a cookie sheet with nonstick cooking spray. Place vegetables in a single layer on the cookie sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 30 minutes. Cool. Reduce oven to 350F. Transfer vegetables to a greased 9 X 13 inch pan. In a separate bowl, mix beaten eggs, half-and-half, and parsley. Pour over vegetables and bake for 35 minutes.
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