Tomato Zucchini Baked Eggs

Tomato Zucchini Baked Eggs

 

Hello everyone. This is a tasty easy one dish breakfast you can whisk up (pun intended....and YES I know it's scraping the bottom of the barrel for that one). All you need are tomatoes, Parmesan cheese, zucchini, and eggs. This is one of our favorite weekend recipes. My daughter loves going out and picking a handful of tomatoes and I love that she is learning where our food comes from.

 

Anyway, the compilation of this dish is very very easy. Warm up about 2 tablespoons olive oil or butter in a medium pan and then dice up about 3-4 medium sized tomatoes and dice them into 1/2" pieces. When the oil is warm (not hot), saute the maters on medium heat. Meanwhile, shred up about 1/2-3/4 cups zucchini. Continue cooking the tomatoes stirring frequently until the liquid is pretty much cooked off. Add the zucchini then cook for a few minutes softening the squash (only about a minute ore two). Remove from heat and spoon into a small casserole dish. Next whisk up about 4 eggs and add 1/4 cup shredded parmesan or mozzarella cheese (really, either one will work. Heck, you could even use cheddar, pepper jack, whatever. Cheese really comes down to personal preference, or in my case, whatever kind I happen to have handy in my fridge :).  Pour over tomatoes and zucchini then sprinkle with salt and pepper then  mix gently. Place in a preheated oven to 350 and bake for 10-13 minutes or until eggs are completely baked.

 

 

 

Tomato Zucchini Baked Eggs

 

2 Tablespoons olive oil

3-4 medium sized tomatoes diced

1/2-3/4 cups shredded zucchini

4 eggs

1/4 cup shredded parmesan or mozzarella cheese (save some for sprinkling on top)

salt and pepper

 

Preheat oven to 350. In a medium sized pan warm oil then cook tomatoes stirring constantly until the liquid is cooked off. Add the zucchini and cook for a few minutes until tender. Remove from heat and spoon into a greased small casserole dish. Whisk eggs together and add cheese. Pour over tomato squash mixture, sprinkle with salt and pepper, then stir lightly. Sprinkle the extra cheese on top then bake for roughly 10-15 minutes or until eggs are slightly browned on top and cooked thoroughly.