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Stove-Top Zucchini Quiche...Sure, call it an Omelet!

One night as I found myself brainstorming for dinner, I had a desire to make a quiche to use a bunch of fresh eggs from a neighbor and a zucchini that was needing to be eaten. I found THIS recipe for a quiche that is filled with cheesiness and I wanted to adapt it to our needs. I also really didn't want to turn on my oven and heat up my house and I didn't have an hour to prep and bake dinner, so I decided to use the recipe as a guide for the ingredients and then do it my own way. And it was a very delicious result. Here's how it went.

I first saute'd  some finely chopped red onion and minced garlic in a bit of olive oil and then added one raw zucchini (Italian squash) shredded with my Chef's Envy. (And a sprinkle of sea salt) I cooked it until it was mostly done and slightly browned.

I chopped up some raw spinach leaves and set them aside.

I beat some eggs with 1-2 Tablespoons of almond milk and then added a few squirts of honey dijon mustard, garlic sea salt and a few sprinkles of red pepper flakes and beat until mixed.

Then I combined the saute'd zucchini mixture, raw chopped spinach and egg mixture and mixed it in the bowl.

Then I poured it right back into the pan that was already oiled from the saute'd veggies.

I reduced the heat and let it cook for several minutes. Optional: I sprinkled the top with bread crumbs with the idea that it might be similar to a quiche with a crust, but it really didn't add much to the final product, so I wouldn't add it next time.

Once it was cooked and firm enough, I carefully folded it in half.

 Let it cook on low for several more minutes until it feels firm through and cut to serve. 


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Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
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2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

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Estimated prepare and bake time is 30-40 minutes.
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