2 Tablespoons (30ml) vegetable oil
3/4 Cup (180ml) green bell pepper, chopped
3/4 Cup (180ml) onion, chopped
1 Large zucchini, grated
1 Large garlic clove, minced
11 Large NestFresh Eggs
1 Cup (250ml) ricotta cheese
Salt & pepper to taste (optional)
1 Tablespoon (15ml) fresh parsley, chopped
1 10 ounce package (280g) frozen chopped spinach, thawed & squeezed dry
1 Cup (250ml) feta cheese, crumbled
Vegetable cooking spray
- Spray 9” (22.5cm) spring form pan with cooking spray. Preheat oven to 350°F (175°C).
- Add vegetable oil to large skillet and heat on medium high. Add green bell pepper, onion, zucchini and garlic and sauté until crisp tender. Remove from heat, drain and cool.
- In a mixing bowl combine eggs, ricotta cheese and whisk until well blended. Add remaining ingredients and cooked vegetables, combine well. Pour mixture into prepared spring form pan, place pan on baking sheet.
- Bake in preheated oven for 45-50 minutes. Let rest 10 minutes before cutting. Could also be served for lunch with a tossed green salad.