Serve this Italian egg dish to weekend guests.
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1/4 cup milk
1 medium (1 cup) onion, chopped
6 large Land O Lakes® Eggs slightly beaten
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
3 tablespoons Land O Lakes® Butter
1/2 teaspoon finely chopped fresh garlic
1 medium zucchini, diagonally sliced 1/4-inch
1 medium (1 cup) tomato, cut into 6 slices
2 ounces (1/2 cup) shredded Mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
Heat oven to 350°F.
Whisk milk, onion, eggs, basil, salt and pepper together in bowl.
Melt butter in 10-inch ovenproof skillet until sizzling; add garlic. Cook over medium heat 2-3 minutes or until garlic is tender. Pour egg mixture into skillet.
Bake 8-10 minutes or until egg mixture is partially set. Remove from oven.
Arrange zucchini slices in circle on top of egg mixture; place tomato slices on top of zucchini. Sprinkle with mozzarella and Parmesan cheese. Continue baking 10-14 minutes or until cheese is melted and eggs are set.
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