Ingredients
Scale
- 4 cups zucchini, thinly sliced
- 2 cups asparagus, chopped
- 1 cup yellow onion, chopped
- 2 – 3 garlic cloves, minced
- 4 tbsp salted butter
- 4 large eggs
- 1/2 cup italian parsley, chopped
- 1/2 cup basil, chopped
- 8 oz shredded mozzarella
- 1/4 cup parmesan, finely grated
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375 and lightly grease a pie dish with cooking spray.
- Heat a large skillet over medium-high heat, add butter, onions, zucchini and asparagus.
- Cook, stirring occasionally, for about 10 minutes until zucchini is starting to soften.
- While the vegetables are cooking, mix eggs, herbs, cheeses and salt and pepper in a large bowl.
- Add zucchini mixture to bowl with egg mixture and toss until combined.
- Pour into greased pie plate.
- Bake for 25 minutes.
- Enjoy!
Notes
*2 medium zucchini yields about 4 cups
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Breakfast, Main Course, Side Dish