Prep Time:
Yield:
Scale
Ingredients
- 2 T olive oil
- 1 red onion large diced
- 1 red bell pepper diced
- 4–5 medium yellow squash 1/4 inch slices
- 3–4 cloves garlic minced
- 6–7 fresh basil leafs
- 1/2 T fresh thyme leaves
- 1/4 c Romano sheep cheese grated
- 1/2 c goat/sheep feta
- 2 eggs
- 1/4 c hazlenut meal
- Sea salt and white pepper to taste
- 1/2 c chicken or veggie broth
- 1 large tomato
Instructions
- Preheat oven to 375F.
- In a cast iron skillet heat oil over medium heat.
- Add diced onion and cook 1-2 minutes.
- Add red bell pepper and garlic and cook 2 minutes making sure to stir frequently.
- Add squash and cook 5 minutes. Stir frequently. Remove from heat but keep in pan.
- In a bowl add thyme, eggs, salt, pepper, broth, Romano and feta cheese and stir well.
- Pour mixture over veggies in cast iron pan.
- Sprinkle hazelnut meal evenly over top.
- Top with basil leaves and place in oven for 35 minutes. Remove and serve