(by Carol Milberger)
(Great for using leftover vegetables, even the stalks. Always use at least one tomato to add depth to the flavor.)
2 T. olive oil
3 c. chopped vegetables (such as broccoli, asparagus, bell pepper, tomato)
1 c. grated cheddar/mozzarella cheese
1 c. milk
3/4 t. salt
1/4 t. pepper
Preheat oven to 350 F.
Spray 9-in. pie dish with cooking spray.
In a pan over medium heat, sauté all vegetables except tomato in olive oil until fragrant, about 4 minutes.
Add chopped tomato and cook another minute or so.
Evenly spread vegetables in dish. Top evenly with cheese.
Whisk together milk, eggs, salt, pepper, and nutmeg.
Pour custard into dish and bake 40 - 45 minutes, or until center is set.
Broil on low for one minute or so if desired.
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