Ingredients
- 4 tablespoons extra-virgin olive oil plus extra for baking dish
- 1 large onion, chopped in ½-inch dice
- 1½ pounds bell peppers, trimmed and de-seeded and cut into ½-inch dice
- 1 medium eggplant, peeled and cut in ½-inch dice
- ½ pound ripe tomatoes, seeded and cut into ½-inch dice
- 1 pound zucchini and/or yellow squash, trimmed and cut into ½-inch pieces
- 2 cloves garlic, finely minced
- 3 tablespoons fresh herbs: thyme, sage, basil, oregano, chopped fine
- Sea salt and freshly ground pepper
- 8 eggs
About this recipe
Serves 6-8 When you find yourself with an abundance of veggies, make this dish and invite friends over for brunch. The more colorful the peppers and tomatoes, the better. Serve with rustic bread.
Instructions
Heat olive oil in large pan over medium heat. Add onions and cook, stirring, for 4 minutes. Add peppers and cook for 4 more minutes, stirring constantly. Add eggplant and cook for 5 more minutes. Add tomatoes, squash, garlic, herbs, and season with salt and pepper. Lower heat and cook for 20 minutes, stirring occasionally. Set aside to cool.
Preheat oven to 350 degrees. Lightly coat a large, heavy baking dish with olive oil. Beat eggs lightly with a whisk just until blended. Combine with vegetables and mix well, then turn into baking dish. Bake about 45 minutes until eggs are set. Cool to room temperature and serve.
