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2 TBS butter
1 cup sliced yellow squash
1 cup sliced mushrooms
1 cup small broccoli flowerets
1/2 cup green bell pepper, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1/2 cup green onions, chopped using all of onion
(Vidalia works great also)
1 potato, microwaved, cooled and sliced
1 cup spinach, washed and cut into ribbons
1/2 cup gruyere cheese, grated
3/4 cup sharp cheddar cheese, grated
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic & herb (Mrs.Dash)
3 dashes hot sauce
1/2 tsp Joe’s Creole seasoning
1 TBS chives
1/2 tsp marjoram
2 tsp dried parsley (use fresh flat leaf Italian if available)
1/2 tsp dry mustard
3/4 cup milk
7 eggs
4 or 5 pinches of garlic powder
In a 10 inch sauté
pan, melt butter. Sauté first 8 ingredients until vegetables
are almost tender. Preheat
oven to 325 degrees. While
sautéing, add salt, pepper, Mrs. Dash, Creole seasoning,
marjoram, parsley, garlic powder to season vegetables.
Remove from burner to cool slightly.
In a medium bowl, beat eggs. Add
milk, hot sauce, dry mustard, chives. You can also
add another dash of salt, pepper, Creole seasoning and
Mrs. Dash (depending on taste, amount of spice desired).
Add gruyeres and cheddar cheeses.
Pour egg mixture over vegetables.
Using a fork, “arrange” vegetables so they are even and
attractively seen throughout the egg mixture.
Bake at 325 degrees
for 40 Minutes or until solid in the center.
Cool slightly before
slicing & serving.
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