1 Tbsp olive oil
½ medium onion, minced
1 small zucchini, sliced
1½ cup green or red bell peppers, sliced thin
5 medium mushrooms, sliced
6 eggs, beaten
3 Tbsp chopped fresh sorrel, divided
1/3 cup shredded mozzarella cheese
Salt and pepper
2 Tbsp Parmesan cheese
Preparation: Serves 4
Preheat oven to 375°F.
In a nonstick pan, warm oil over medium heat. Add the onion and sauté until browned. Add vegetables and sauté until tender. Remove from heat.
In a medium mixing bowl, combine the eggs, 2 tablespoons sorrel and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables. Add salt and pepper to taste.
Spray a 10-inch pie pan or ovenproof skillet with cooking spray. Transfer egg mixture to pan and bake until firm and brown on top, about 20 to 30 minutes. Remove from pan and garnish with Parmesan cheese and remaining tablespoon of sorrel.