This Italian egg dish is eaten for lunch or supper. It makes a hearty and tasty meatless meal. It resembles an omelet, but is baked in the oven.

Ingredients

• 6 eggs, beaten
• 1 ounce Pecarino-Romano, freshly grated
• black pepper, freshly ground
• 1/4 tsp salt
• 2 tsp olive oil
• 1/2 cup zucchini, sliced thin
• 1 cup red potatoes, cubed
• 1 tablespoon chopped parsley leaves

Directions

1. In medium size bowl, mix together eggs, cheese, pepper (to taste), and salt.
2. Heat 12-inch non-stick, oven safe sauté pan over medium high heat. Add 1 tsp olive to pan. Add potatoes to pan and sauté for 2 to 3 minutes.
3. Remove potatoes and set aside.
4. Heat 1 tsp olive oil over medium high heat. Add the zucchini slices and sauté for 2 minutes.
5. Return the potatoes to the pan.
6. Pour the egg mixture into the pan and stir.
7. Cook for 4 to 5 minutes, the egg mixture should be set on the bottom and begin to set up on top.
8. Sprinkle with parsley.
9. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
10. Serve immediately.

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