Description
Great weekend brunch for two!
Ingredients
- 4 whole Large Eggs, Beaten
- 1 Tablespoon Heavy Cream
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Canola Oil
- 1 Small Zucchini, Peeled, Grated
- ½ whole Red Bell Pepper, Sliced Thinly
Preparation
Preheat oven to 400ºF.
In a mixing bowl, add eggs, cream, salt and pepper; whisk well. In a skillet over medium heat, add oil and sauté grated zucchini and sliced red pepper for 3–4 minutes.
Spray an oven safe skillet (I use an 8-inch cast iron skillet) with cooking spray. Add zucchini mixture to the eggs and transfer to the skillet. Bake on the middle rack for 16–18 minutes.
Cut into wedges and serve. We love this with biscuits and jam.
