Ingredients:
8 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
1 cup Oaxacan cheese (like mozzarella)
2 teaspoons fresh oregano leaves, or herb of choice, divided
½ cup onion, julienned
½ pound pardon peppers, stems removed
½ pound summer squash, cut into quarters or slices
2 teaspoons minced garlic
32 tablespoons olive oil
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl beat eggs and cream until completely incorporated. Stir in salt, pepper, nutmeg, Oaxacan cheese, and half the oregano.
3. In an 8-inch ovenproof nonstick skillet, heat a tablespoon of olive oil over medium heat. Add onion, and peppers, season lightly with salt and pepper and cook, stirring occasionally, until onion and peppers are lightly browned, about 5 minutes. Transfer to a bowl and set aside.
4. Heat 1 additional tablespoon of olive oil in the same skillet. Add squash, season lightly with salt and pepper. Cook over medium heat until golden brown. Turn off heat and return pepper and onions to the skillet, stir to combine and add garlic.
5. Pour egg mixture over vegetables, tilt pan to distribute evenly. Cover and bake until set, about 15-20 minutes. Cut into wedges and serve with a garnish of fresh herb of choice.
Serves 6