Preheat oven 375F (191ðC). Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting
2 Thawed frozen peas
3 Minced fresh parsley
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 40.0g62%
- Saturated Fat 18.5g93%
- Cholesterol 436.4mg146%
- Sodium 1472.0mg62%
- Total Carbohydrate 54.1g19%
- Dietary Fiber 12.0g48%
- Sugars 10.4g
- Protein 37.3g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
american, baking, beaten, bread, carrot, cauliflower, cheese, chopped, crumbled, crumbs, cut, dessert, dried, eggs, fat, feta, fresh, length, low, medium
