Want a way to use up the last of your late summer harvest? Or, do you just love breakfast for dinner and want a way to add some healthy veggies to your meal? Try this. It's a really great way to sneak in some extra vegetables - and you can tell the kids you're having breakfast for dinner!
1 large shallot, minced
1 large garlic clove, minced
1/2 small zucchini, finely chopped
1/2 small summer squash, finely chopped
12 medium eggs
1 c. ricotta cheese
1 tsp. salt
1/2 tsp. pepper
1 TBS. fresh sage, julienned
1 small orange pepper, chopped
1/2 cup fresh green beans, trimmed and cut into bite size pieces
parmesan cheese (optional)
In a bowl, mix eggs, ricotta, hot sauce (to taste), salt and pepper. Pour over sauteed vegetables. Add remaining 2 TBS. butter (finely chopped). Cook on stovetop until set (about 10 minutes). Transfer skillet to oven. Bake at 400 for 8 minutes. Sprinkle with parmesan, if desired.