Ingredients

How to make it

  • Preheat oven to 350.
  • Place oil in a heatproof skillet, preferably non stick, turn the heat to medium. Cook the onion and zucchini for 5-8 minutes or until softened.
  • Whisk the eggs and milk together, season with salt and pepper. Add the fresh herbs. Pour into skillet.
  • Place the roasted red peppers onto the egg mixture. Cook undisturbed for 10 minutes.
  • Sprinkle with goat’s cheese and transfer the skillet to the oven, checking every 5 minutes until the top is no longer runny, approximately 10 – 20 minutes.
  • Serve room temperature, between sliced focaccia bread.

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