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6 Big Y large white eggs
¼ cup Big Y heavy cream
¼ tsp. Big Y dried oregano
¼ tsp. Big Y cayenne pepper
-Big Y salt and ground black pepper, to taste
2 tsp. Big Y pure olive oil
½ cup onion, chopped
1 garlic clove, minced
½ red bell pepper, cut into strips
1 small yellow squash, sliced
1 cup potatoes, peeled and sliced
¼ cup Big Y shredded mozzarella cheese
¼ cup fresh Parmesan cheese, grated
¼ cup scallion, chopped
Wash hands with soap and water.
Rinse all fresh produce items under cold running water.
Arrange a rack in the middle of the oven and preheat to 400 degrees Fahrenheit.
In a small bowl, whisk together eggs, cream, dried oregano cayenne pepper and salt and pepper to taste; set aside. Wash hands with soap and water after handling eggs.
In a large, ovenproof skillet, add oil; place over medium-high heat. Once hot, add onion, garlic and bell pepper and sauté for 5 minutes or until vegetables are just tender. Add squash and potatoes and continue cooking, stirring occasionally, for 6 minutes or until crisp-tender; remove from heat and add egg mixture. Wash hands with soap and water after handling eggs.
Place pan in oven and bake for 10 minutes. Top with both cheeses and cook for 3 minutes or until the eggs are set and the cheese has melted and begins to brown. Remove from heat and let set for 5 minutes. Cut into wedges and serve garnished with scallions and bell pepper rings.
Nutrition Information Per Serving
Calories: 130; Total Fat: 9g (Saturated Fat: 4g); Cholesterol: 175mg; Sodium: 115mg; Total Carbohydrates: 6g (Dietary Fiber: 1g; Sugar: 1g); Protein: 7g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit https://www.fightbac.org/