Description
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they’re all cut up before you begin, and add the longest cooking ones first.
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- ½ cup diced green bell pepper
- 1 zucchini, halved lengthwise and cut in 1/4 inch slices
- 2 cups cooked and diced potatoes
- 1 cup chopped fresh tomato
- 2 tablespoons black olives
- 4 eggs
- salt and pepper to taste
- ¼ teaspoon dried oregano
- 1 pinch cayenne pepper
- ½ small tomato, sliced
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Heat oil in a frying pan with an ovenproof handle. Sauté onion
- garlic
- and bell pepper over low heat until vegetables are tender but not browned. Add zucchini and continue cooking
- stirring occasionally
- until tender but still crisp. Add potatoes and continue cooking
- stirring frequently
- until potatoes are heated through and starting to stick to the pan. Stir in chopped tomatoes and black olives and cook just until tomatoes begin giving up their juice.
- Whisk eggs together with salt
- pepper
- oregano
- and cayenne; pour over cooked vegetables.
- Arrange tomato slices over the top and sprinkle mozzarella and Parmesan over tomato slices. Cook gently over low heat until eggs are almost set (firm around the edges and a bit runny in the middle).
- Place the pan under the preheated broiler for 1 to 2 minutes
- or until eggs are fully set and cheese is melted and slightly browned. Cut into wedges and serve.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 2