Yes, yes, I love making a big pot of soup, a delicious roast, a soul-warming casserole in the winter. I love the extra heat in the kitchen and the cozy feeling of eating cold weather meals. But sometimes, I get sick of heavy winter food and sometimes, it's so cold that I just want to hibernate! This would be great with a green salad or a fruit salad and some excellent crusty bread.
2 tbsp. oil
2 small potatoes, diced
1 c. shredded zucchini, squeezed dry
1 green pepper, cut in thin strips
1 red pepper, cut in thin strips
4 scallions, sliced
2 tbsp. milk
2 tbsp. parmesan
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
Heat the oil in a skillet on medium heat and add veggies. Cook 5-8 minutes. Spread them in an even layer across the bottom of the pan. Beat the rest together and our over the veggies. Prick the mixture in a few places and, as the edges get firmer, gently lift them to allow uncooked egg mixture to flow underneath. Do not stir as you do this! Cover and cook on low 10-12 minutes. Invert onto a serving plate and cut in wedges to serve.