This recipe is incredibly versatile. Play around with different cheeses (my personal favorite is dill havarti), add in different spices or herbs (basil and sun dried tomato anyone?). If you must add meat, try cooked, crumbled bacon or shredded chicken. Eat warm or cold for breakfast, lunch or dinner!
- 2 T butter
- 2 lbs of zucchini, grated (about 3-4 medium)
- 1 green pepper, chopped
- 1 small onion chopped
- 1 jalapeño, diced (optional)
- 1 t salt
- 1/2 t pepper
- 6 eggs
- 1 c sour cream or plain yogurt
- 2 cups shredded cheddar cheese
Preheat your oven to 350 degrees. Coat a 13×9 baking pan with cooking spray.
Melt the butter in a large sauté pan. Add the vegetables, salt and pepper and cook on medium high until the vegetables are soft and most of the liquid has evaporated. Set aside to cool slightly.
Whisk together the sour cream and eggs until combined. Stir in the shredded cheese. Add the egg and cheese mixture to the vegetables (make sure the vegetables aren’t hot, or this will instantly cook the eggs) and stir to combine. Add to your baking dish and bake for 35 – 45 minutes until set.
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