Tuesday, November 30, 2010

Baked Eggs with Summer Vegetables from the Candlelite Inn

1-888-812-5571 | 5 Greenhouse Lane, Bradford, NH
Website: http://www.candleliteinn.com
This award winning, country Victorian Inn has
all the grace and charm for that perfect getaway.

  • 5 eggs
  • 6-8 fresh basil leaves, cut into strips
  • 1/2 tsp oregano minced
  • 1/2 cottage cheese, small curd
  • 5 tbsp grated parmesan cheese
  • butter
  • tomato slices
  • 1 medium zucchini, cut into pieces*
  • 1 medium summer squash, cut into pieces*
  • salt & pepper to taste

*you can put as much or as little of each in.

  • Put a pat of butter in a saut√© pan and melt; add the zucchini and summer squash. You only need to cook it until it get limp. You will be baking it in the oven to finish cooking.
  • In a medium bowl, beat the eggs, salt, pepper, basil and oregano.
  • Stir in the cottage cheese, half of the parmesan cheese and the vegetables.
  • Divide the mixture between 4 mini quiche dishes.
  • Place a slice of tomato on top and then sprinkle the remaining parmesan cheese on top.
  • Bake in a 400 degree oven for 20 minutes.
Serves 4.