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1. Add the olive oil to a large sauté pan and heat over medium heat.
2. Add the garlic and onion and sauté until tender and translucent.
3. Add the red/yellow/green bell peppers, squash, zucchini, oregano and thyme and sauté until crisp tender.
4. Remove the sauté pan from the heat and add the diced tomatoes, but do not stir.
5. Add the butter to a 15 inch sauté pan and melt.
6. Add the eggs.
7. Once they begin to set, top with the sautéed vegetables.
8. Arrange the colors nicely but do not stir.
9. Sprinkle the parsley, cheese and pepper on top.
10. Cover, melt the cheese and let the eggs fully set over low heat.
11. Gently loosen the sides with a spatula and slide onto a warm plate.
12. Serve and enjoy.
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