Yield: 4 Servings
2 Tbsp olive oil, divided
1 large yellow onion, sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves
¼ tsp heirloom salt, divided
4 large eggs
½ cup whole milk
5 grinds from black pepper mill
3 dashes of jalapeño hot sauce
⅓ cup feta cheese, crumbled
Preheat the oven to 350° F.
Heat 1 tablespoon of olive oil in a 10-inch oven-proof skillet over medium heat. Add sliced onions and sauté until lightly browned, about 8 to 10 minutes, stirring frequently.
Take the onions out of the pan and set them aside. Add the remaining tablespoon of olive oil to the pan, along with the zucchini, yellow squash and red bell pepper. Sauté for 5 to 7 minutes until cooked through and tender. Add the garlic, thyme leaves and ⅛ teaspoon of salt. Stir and cook for 30 seconds more until fragrant.
Remove the pan from the heat. Return the onions to the pan and mix well. Let it cool for 10 minutes.
In a small bowl, whisk together the eggs, milk, remaining salt, pepper and hot sauce. Pour this mixture over the vegetables and sprinkle feta cheese on top.
Place the pan on the center rack of the oven and bake for 20 to 25 minutes, or until just set in the center.
Take the pan out of the oven and let it sit for 5 minutes. Cut into quarters and serve.
Recipe courtesy of J.Q. Dickinson Salt-Works.