Traditionally an Italian lunch dish, we have been serving this delicious egg creation as part of the Rosemont Inn breakfast for many years.

Serves 8

  • 2 small zucchini, sliced or shredded
  • 1/2 cup chopped onion
  • 1/2 t. sea salt
  • 1/2 t. black pepper
  • 1/4 t. pepper flakes
  • 1 T. olive oil
  • 14 eggs (preferably local and pastured)
  • 1 cup cream or half and half (organic)
  • 1/2 t. sea salt
  • 1/2 t. black pepper
  • 1/2 t. garlic powder
  • 1/4-1/2 cup fresh herbs (parsley, basil, lemon verbena, chives, mint, etc)
  • 2 T. olive oil
  • 1/2 cup crumbled goat cheese (Parmesan, Asiago or Ricotta)

Preheat oven to 400 degrees.

Place a 12" skillet on medium high heat. (I always use cast iron.) When hot, add 1 T. oil, zucchini, onion, sea salt, black pepper, pepper flakes, and olive oil. Cook until crisp tender, about 5 minutes for slices zucchini or 2 minutes for shredded zucchini. Remove from pan to a bowl and set aside.

Wipe out pan and return to medium high heat. In large bowl, crack eggs and add all of the remaining ingredients except oil and cheese. Beat until well combined. Stir in cooked zucchini.

Add remaining 2 T. oil to pan. Pour in egg mixture and allow to cook and set for 2 minutes. Sprinkle selected cheese evenly over the top. Place skillet on top shelf of preheated oven and bake until set, 10-20 minutes, depending on your oven.

Remove, let cool slightly and cut into wedges. Serve hot or at room temperature along with toast and fried potatoes, if desired.