Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Danish Creamery coconut oil butter spread (divided)
  • 1 ½ cups sliced cremini mushrooms
  • ½ zucchini (sliced)
  • ½ red onion (sliced)
  • ½ cup cherry tomatoes (halved)
  • 8 large eggs
  • 1 ½ cups 2% milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • 1 cup shredded gruyere cheese
  • 2 tablespoons parsley (chopped)

Instruction

  • Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.
  • In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.
  • In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
  • In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
  • Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.