~ 4 small red-skinned potatoes
~ a handful fresh and very thin green beans ~ 1 small zucchini sliced thinly (salt, drain, rinse & dry)
~ 1/2 red pepper sliced
~ 3 sun dried tomatoes snipped into fine slivers
~ 4 jumbo eggs with 1 tablespoon cream
~ 1/4 tsp grated lemon rind ~ salt, pepper & nutmeg to taste
~ 1 medium onion, thinly sliced ~ several large fresh basil leaves torn
~ 1 cup gruyère or old cheddar, grated
~ Olive oil for cooking
Steam potatoes unti fork tender, cool and slice thinly.
Steam beans until done but still crunchy and cool.
Sauté zucchini and pepper in a large no stick pan in a small amount of olive oil, until well cooked.
Beat eggs with cream, add sun dried tomatoes and season with flavourings.
Sauté onion in a heavy ovenproof pan in a small amount of olive oil, until well cooked, then assemble the rest of the vegetables in layers over top.
Place potatoes around the outside - zucchini, beans and peppers in middle. Scatter with basil ~ cover with cheese and pour the egg mixture over all.
Cook 10 minutes on low-med heat to set eggs, then place under broiler and bake an additional 2 minutes, or until lightly bubbling.
Cool, garnish and serve with edible leaves, flowers, tiny tomatoes, bacon strips, or some of the sautéed zucchini.
Nuits de confort. et matins de délices