My very dear friend passed this recipe on to me....I love how she knows me so well and doesn't hesitate to share something with me that she knows I will love! Thanks, L.A.!! This was D.E.L.I.S.H. Very fresh, very whole-food, very "I-feel-good-for-just-having-eaten-this." I did some substitutions; I used sliced red onions instead of the green, and half Parmesan cheese for the Romano. The original recipe called for a combination of egg whites and eggs; I used whole eggs so as not to waste the yolks.
"Taste of Home" magazine
1/2 cup grated Romano cheese, divided
1 tbl. fresh sage, minced
1/2 tsp. salt
1/4 tsp. pepper
1 small zucchini, sliced
2 green onions, sliced
1 tsp. olive oil
2 plum tomatoes, thinly sliced
In a large bowl, whisk together the eggs, 1/4 cup of Romano cheese, salt and pepper.
In an oven-proof skillet, pour olive oil and sautee zucchini and onions for 2 minutes. Add egg mixture and cover until eggs are almost set, about 5 minutes.
Uncover; top with tomato slices and sprinkle with remaining cheese. Broil under low heat for 2-3 minutes, or until eggs are set. Let stand 5 minutes before serving. Cut into wedges.