Now here's something easy, satisfying and economical that you can have for breakfast, brunch or dinner and is a perfect meal to fix during Lent, just increase the ingredients for the number of people you are feeding.
I like using a large well seasoned cast iron skillet for this.
For two -
two medium zucchini cut into disks and half moons
1/2 large sweet onion chopped
3 - 4 large eggs
1/4 cup half and half
A Pinch (don't overseason) of Herbes de Provence or Italian seasoning
Hot red pepper flakes to taste
Grated Parmesan cheese
Salt and pepper
Olive oil
On medium heat, saute the onions and zucchini in a couple tablespoons of olive oil until soft and starting to caramelize, about 8-10 minutes.
Add salt and pepper to taste along with the herbes de Provence and red pepper flakes. Turn down the heat to medium low.
Whisk the eggs and half and half in a bowl and add to the zucchini and onions.
Stir easily until the eggs come together and set to your liking.
Plate up and drizzle with a little olive oil and a sprinkling of grated cheese.
Serve with toast and a side of fresh fruit.
