Recipe: Late-Summer Crustless Pepper Tart

LATE-SUMMER CRUSTLESS PEPPER TART

"Mini vegetables add visual reference to any meal, and petite sweet peppers hold a particular charm. If you can't find them, just substitute full-sized peppers and cut into strips."

2 tbsp. vegetable oil
8 oz. mini sweet red and yellow bell peppers, seeded and sliced into rings (or full-sized peppers cut into strips)
1 medium-size zucchini, chopped
3 cloves garlic, minced (1 tbsp.)
4 large eggs
1/4 cup skim milk
1/4 cup water
1/2 cup shredded Cheddar cheese
3 tbsp. grated Parmesan cheese
3/4 cup chopped fresh cilantro, for garnish

Preheat oven to 450 degrees F.

Heat oil in deep, 10-inch ovenproof skillet over medium heat. Add peppers, zucchini and garlic, and saute 10 minutes, or until vegetables begin to soften.

Whisk together eggs, milk and water in small bowl. Stir in Cheddar and Parmesan cheeses. Add egg mixture to vegetables in skillet. Cook on stovetop 5 to 7 minutes, or until almost set, lifting the edges of the tart to let uncooked eggs run underneath.

Transfer skillet to oven. Bake 5 minutes, or until top of tart is golden brown.

Sprinkle with cilantro and slice into wedges. Serve warm or at room temperature.

Makes 4 servings
Source: Vegetarian Times Fast and Easy by Vegetarian Times Magazine