4 tablespoons olive oil, divided
1 medium onion, cut into a 1/2-inch dice
2 small zucchini, cut into a 1/2-inch dice
2 small red bell pepper, cut into a 1/2-inch dice
2 medium tomatoes, thinly sliced
1/2 cup Italian flat-leaf parsley, coarsely chopped
12 eggs, beaten
Kosher salt and freshly ground black pepper
4 ounces fresh goat cheese
Preheat oven to 375˚F and place a rack in the center of the oven. Grease a 9 x 13-inch casserole dish liberally with olive oil.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, zucchini and bell pepper, and sauté, stirring frequently, until softened, about 6 – 8 minutes. Add the parsley and season with kosher salt and freshly ground pepper. Remove from heat and allow to cool.
Combine the cooled, cooked vegetables with the beaten eggs and transfer the mixture to the prepared casserole dish. Dot the top of the eggs with goat cheese and top with the sliced tomatoes. Season lightly with kosher salt and freshly ground black pepper.
Place the dish is the preheated oven and bake for 20 – 25 minutes or until the eggs are set (simply shake the dish and see the eggs are set), and the edges are lightly browned.
Serve warm.
Serves 6 to 8
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