If you need to make breakfast in a hurry, chop the vegetables and separate the eggs the night before and keep them covered in the refrigerator until morning.
Oxmoor House JANUARY 2005
1. Preheat oven to 475°.
2. Combine first 8 ingredients in a bowl; stir well with a whisk.
3. Heat oil in an ovenproof medium skillet over medium-high heat. Add zucchini and bell pepper; sauté 5 minutes. Add egg mixture. Reduce heat to low; cook 5 minutes or until set around edges. Remove pan from heat.
4. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
carbo rating: 3
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