Ingredients:
2 tablespoons olive oil
2 cloves fresh garlic, chopped
1 red pepper (1/2" strips)
1 green pepper (1/2" strips)
1 Spanish onion (1/2" strips)
1 small yellow squash (1/2" strips)
1 small green squash (1/2" strips)
2 ripe tomatoes, in thin wedges
2 sprigs fresh basil, chopped
oregano, thyme, fresh-ground black pepper
16 eggs
1 pound Vermont Cheddar cheese, shredded
Instructions:
Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables. Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat. For each individual serving: Beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do not stir. Top with basil, cheddar cheese and freshly-ground black pepper. Salt optional. Cover and cook over low heat until cheese is melted. Loosen and slide onto warm platter. Serve with toasted French bread. May be prepared in large pyrex dish and baked in oven at 325 degrees.
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