A somewhat different mix for zucchini season, baked as individual serving in a tart pan. —Brian Coppola
Vidalia medium onions, small dice
red bell peppers, small dice
medium zucchini, small dice
half and half (or sour cream)
sharp white cheddar, grated
feta cheese, crumbled
slices low sodium chicken bacon, 1/2 in strips
black pepper, freshly grated
Italian seasoning, freshly grated
In This Recipe
Caramelize the onions in hot oil over medium high heat. About half way through, add the peppers. Near the end, add the zucchini and finish when onions are golden color. Remove to a bowl to cool to luke warm.
Beat the eggs in a large bowl (everything is going in there). Add the half-and-half, mustard, spices and herbs and mix. Add the cheeses to the bowl and mix well. Add the bacon and vegetables; mix well. Scoop about ¾ c into tart pan molds.
Bake at 350 for 30 minutes. Let rest for 10 minutes, remove to rack.