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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Filled with wonderful sauteed vegetables and grated cheese, this is perfect served for brunch, lunch, dinner, or served cold as bite-sized appetizers. It is especially delicious served with Scheid Vineyards Grenache, and my guests at a recent party will assure you that this is a perfect match! Serves 6-8 as a main dish, 12-16 as an appetizer. Leftovers can be stored in refrigerator for several days and are wonderful eaten cold. Enjoy!
1 medium white or yellow onion
Preheat oven to 325 degrees. Chop the onion and garlic. Slice the carrots, radishes and zucchini about 1/4 inch thick, cutting any larger ones in half. In heavy bottomed saute pan or skillet, get the oil hot but do not let it get so hot that it is smoking. Add the prepared vegetables. Cook and stir over medium heat for at least 10 minutes, maybe more, until the vegetables are tender and just starting to brown a bit. Set aside. In a batter bowl whisk the eggs very well and then whisk in the milk, salt, pepper and cayenne. Pour the cooked vegetables into a 10 inch deep ceramic or glass pie dish or 7 by 11 inch casserole. Sprinkle with the cheeses. Pour the egg mixture over but do not stir. Sprinkle liberally with paprika. Bake 35-40 minutes, or until the center is set and the top is nicely browned. Allow to stand about 10 minutes before serving.
Recipe created 2009-07-26.