Imagine making this extremely easy and fancy dish (don't forget to put your pinky finger up in the air!). You can enjoy it for breakfast, lunch or dinner, especially if you are trying to cut back on how much meat you consume. And if you don't like the vegetables in this sample recipe, feel free to remix it!
Total Time: 30 Minutes (Prep - 5 Minutes / Cook - 25 Minutes)
Servings: 3-4
Ingredients
12 eggs
1/2 cup skim milk
2 leeks, washed, halved and thinly sliced
8 ounces baby portabella mushrooms
1 red bell pepper, diced
2 zucchini, diced
2 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons extra virgin olive oil
Sliced green onion and roughly chopped cilantro for garnish
Instructions
Preheat oven to 350 degrees. Heat olive oil in an ovenproof skillet over medium high heat.
Add the mushrooms and cook for 4-5 minutes until somewhat softened.
Add the leeks, bell pepper and garlic. Cook for 4 minutes until softened.
Add zucchini, paprika salt and pepper. Mix completely. Lower heat to medium.
In a large bowl, whisk eggs together with milk. Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
Top with an extra pinch of paprika and pepper. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with green onions and cilantro.
Comments