Notes: The leftovers are great cold for a snack later!
Ingredients: 1 lb zucchini, halved lengthwise and sliced thinly
1/2-pint cream or half and half
3 tbsp olive oil
4 oz chevre, crumbed
2 cloves of garlic, thinly sliced
1 tsp butter
3 sprigs thyme
Salt and Pepper
8 whole eggs
Instructions: 1. Pre heat oven to 350. Heat to low-heat a 10-inch non-stick frying pan, with ovenproof handle. First, add olive oil and garlic. Increase heat to high and add the
zucchini and thyme. Sauté for about 10 minutes. In a mixing bowl, crack the
eggs, add the cream, cheese, mint, and a pinch of salt and pepper. Then add
the zucchini, and beat all the ingredients together.
2. Heat up the same pan again to medium heat and add the butter. After it starts to bubble, add your egg mix. Let the bottom of the mix set slightly, then stir. Do this a
couple of times, it helps get the heat distributed through the mix. Then place it in the oven for about 10 minutes. You can check if it is ready by inserting a knife, in the middle and it should come out clean. When it is cooked let it rest for 10 minutes. Then serve onto a plate or serve it straight from the pan.
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