- 4
Ingredients
- 1 small zucchini, shredded
- Salt and pepper
- 6 eggs
- 1/4 teaspoon dried oregano
- 2 tablespoons unsalted butter
- 2 sheets frozen puff pastry, thawed and halved lengthwise
- 1 1/2 cups shredded cheddar cheese
- Four 3/4-inch-thick tomato slices
Preparation
Step 1
Directions:
Preheat the oven to 425°. Place
the zucchini in a bowl and season
with salt; let stand for 5 minutes.
Squeeze with paper towels to dry.
In a medium bowl, beat together
5 eggs, the oregano and 1/2 teaspoon
each salt and pepper. In a small
bowl, beat together the remaining
egg with 1 tablespoon water.
In a large nonstick skillet, melt the
butter over medium heat. Pour in the
oregano-egg mixture and scramble
for 1 minute; transfer to a plate.
On a work surface, brush the
edges of the puff pastry with some
egg wash. Working with 1 piece at
a time, arrange one-quarter of the
scrambled eggs on one side of the
pastry and top with one-quarter
each of the zucchini and cheese,
then 1 tomato slice. Fold over the
pastry and press the edges to seal;
transfer to a parchment-lined baking
sheet and brush with more egg
wash. Repeat with the remaining
ingredients to make 3 more pastries.
Bake until the pastries are puffed
and golden-brown, 20 to 25 minutes.