1 tsp butter, softened
1 tbsp Extra Virgin Olive Oil
2 cups grated Zucchini
¼ cup chopped onion
6 eggs, room temperature
¼ cup cashew milk (or regular milk)
1-1/2 cups cheddar cheese
1/4 tsp cinnamon
½ tsp salt
¼ tsp pepper
½ pint cherry tomatoes, sliced lengthwise
Basil to garnish
Preheat oven to 350. Grease a 9” pie plate with butter and set aside. Cook zucchini, onion, cinnamon, ½ the salt and ½ the pepper in oil over medium heat till onion is translucent. Remove from heat and set aside. In a large bowl, whisk the eggs and milk then stir in the cheese, remaining salt, pepper and zucchini mixture. Pour into pie plate. Place tomatoes on top, cut side up. Bake in oven till eggs are just set – about ½ hour. Let cool for at least 5 minutes before slicing. Garnish with Basil. Serves four.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.