Italian Vegetable Custard

Warning: This is not for those husbands who

have to have meat with every meal!!!
I found this recipe because, well,

I have lots of eggs and need to use them!

We ate this for dinner, but it would be

really good for breakfast too.

I added a little more seasoning, partly because I thought it would need it & partly because the lid fell off when I was pouring the basil! I also added a little more parmesan cheese,

just because I like it.

What you need:

4 EGGS
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 oz.)

Here's How:

1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.
2. BAKE in center of 450°F oven just until custard is set, about 10 minutes.
3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Hope I inspired you to do something different

for dinner (or breakfast)! Michele