- 6
Ingredients
- 14 large leaves of baby spinach
- 10 leaves of fresh basil
- 1/2 lg. sweet onion
- 3 big cloves of garlic (optional)
- 1/2 lg. red pepper
- 3 big mushrooms
- 1/2 lg. zucchini
- 6 eggs
- 1/2 cup flour
- 3/4 cup milk
- Grated parmesan cheese
- salt & pepper to taste (a little Ceyenne pepper if you like ti spicy)
Preparation
Step 1
Heat up some extra virgin olive oil in a heavy skillet. Slice the onions into very thin rounds and saute until almost clear and add pressed garlic. Wait until garlic browns and then remove from the skillet. Slice the pepper into julienne strips; thinly slice the mushrooms, and cut the zucchini into matchstick slices. Add a little bit more oil to the same skillet and saute all the veggies until they are slightly softened. Mix the eggs, flour, milk and spices and whip with a wisk until frothy. Preheat the oven to 350 degrees F. Use a 10" deep dish pie pan. Oil the pan and line the dish with the basil and spinach so that they overlap each other. Place 1/4 of the veggie mixture, evenly spread over the leaves. Gently pour the egg mixture over the veggie mixture. Sprinkle parmesan cheese over the top. Repeat the pattern and end with a topping of cheese. Lightly sprinkle some salt and pepper over the top. Place another layer of spinach and basil to finish it off. Bake at 350 for 25-30 minutes. The eggs puff and the cheese forms a nice crusty top with browned leaves on top.