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Categories:
onion garlic red pepper mushrooms zucchini oregano eggs milk Cheddar Parmesan salt pepper cream cheese tomato sauce
Viewed: 68 - Published at: 5 years agoIngredients
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3/4 cup julienned red pepper
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups julienned zucchini
- 1 teaspoon dried oregano
- 10 eggs
- 1 1/4 cup whole milk
- 1 1/2 cup shredded sharp cheddar
- 1/2 cup grated Parmesan
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 pound cream cheese
- 3 cups cooked spaghetti
- Lightly sauteed fresh tomato sauce, optional
Method
- Preheat oven to 350 degrees F.
- Brush a 10-inch round cake pan lightly with oil.
- Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside.
- Saute onions and garlic in olive oil until soft, then add pepper, mushrooms, and zucchini and continue to cook until soft.
- Drain off liquid and add oregano, and salt and pepper.
- Set aside to cool.
- In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and pepper on low speed.
- When combined, add cream cheese in small bite-sized bits (pull pieces by hand).
- Put cooked spaghetti into pan.
- Do the same with the vegetables.
- Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan.
- Pat down so that as much of the solids are covered with the liquid.
- Bake for 30 to 40 minutes until firm to the touch and lightly brown.
- It will puff up and settle when cool.
- Serve immediately.
- Can serve on a bed of lightly sauteed fresh tomato sauce, if desired.
