Egg Vegetable Tian Recipe

Ingredients:

• 1 large zucchini, sliced thinly
• 1 large bell pepper, sliced thinly
• 1 large onion, sliced thinly
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Heat a large skillet over medium-high heat and add the olive oil.
3. Add the sliced zucchini, bell pepper, and onion to the skillet and sauté for 5-7 minutes, until the vegetables are slightly softened.
4. Remove the skillet from the heat and transfer the vegetables to a greased 9-inch pie dish or baking dish.
5. In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, dried oregano, salt, and black pepper until combined.
6. Pour the egg mixture over the sautéed vegetables in the baking dish, making sure it is evenly distributed.
7. Bake the egg vegetable tian in the preheated oven for 25-30 minutes, until the eggs are set and the top is golden and slightly puffy.
8. Remove the tian from the oven and let it cool for a few minutes before slicing and serving.

Serving Suggestions:

This egg vegetable tian can be served warm or at room temperature, making it the perfect dish for brunch, lunch or dinner. You can serve it with a side salad for a complete meal or enjoy it on its own as a delicious and flavorful vegetarian dish.