Recipe - Zucchini Oven Omelet

2 cup Chopped zucchini
One fourth cup Chopped green bell pepper
One fourth cup Cooking oil
6 Eggs, lightly beaten
2 tablespoon Grated parmesan cheese
1 tablespoon Light cream
1 tablespoon Butter or margarine, melted
One half teaspoon Salt
1/8 teaspoon Pepper
One half cup Shredded cheddar cheese

In a 10in. ovenproof skillet, saute zucchini and green pepper in oil until
tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt
and pepper; pour over the vegetable mixture. Cook and stir gently for 3
minutes or until eggs are set on bottom. Top with cheese. Bake at 350 for
57 minutes or until eggs are set and cheese is melted.

Recipe by: Taste of Home Spring 97 Posted to MCRecipe Digest V1 #535 by
Daphne djoyce@sojourn.com on Mar 22, 1997