Quarantine Cooking!



Cleaning out the fridge, wanting comfort food, something easy and delicious?   Here ya go!

Really any veggie would be good in this – any cheese, too.  I love the zucchini and sweet onion combo, but add mushrooms, red peppers, and blue cheese – or artichoke hearts, kalamata olives, and feta – fabulous.  You do you!

Printable Recipe


2 tablespoons olive oil

1 large zucchini, diced

1 medium onion, diced

4 strips bacon (turkey, or Morningstar Breakfast Strips for Vege)

1 teaspoon minced garlic

1 teaspoon Italian seasoning

1/2 teaspoon parsley

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

5 eggs

1/3 cup cream (or milk)

1/4 teaspoon salt

1/4 teaspoon baking powder

1 1/2 cup Swiss cheese

1 tomato, diced

In a large, oven-safe frying pan, heat olive oil over medium-high heat.  Saute the zucchini, onion, bacon, garlic, Italian seasoning, parsley, sugar, salt, and black pepper until golden and zucchini is almost cooked through.  Reduce heat to medium.

While vegetables are cooking, in a medium bowl whisk together the eggs, cream, salt, and baking powder.  Pour over cooked vege and sprinkle on the cheese. Let sit on the heat for a few minutes to start to set up.  Carefully lift up the sides and middle, allowing the uncooked part to run underneath, without moving the veggies around too much.  When almost set, add the tomatoes and place under the broiler until puffy and golden. Makes 8 servings.

Per Serving: 142 Cal; 7 g Protein; 11 g Tot Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 251 mg Sodium


One Comment Add yours

  1. Marla . says:

    Looks yummy

    Sent from my iPhone

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