Ingredients
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2 tablespoons olive oil
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1 teaspoon chopped garlic
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8 ounces zucchini, diced in 1-inch pieces
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6 eggs, beaten
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1/2 cup whipping cream
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salt & freshly ground black pepper
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2 -3 drops hot sauce
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1/2 cup grated asiago cheese
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1 cup chopped leek, white part only
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1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Instructions
- Preheat oven to 350°F.
- Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
- Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
- Stir in thyme leaves. Cool for 15 minutes.
- Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
- Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
- Slide out of skillet, cut into squares and serve either warm or at room temperature.