1 large Eggplant, diced
1 Green Pepper, diced
1/2 Onion, diced
1 large Zucchini, diced
1/2 cup half n half
Fresh ground pepper and Sea Salt
Parmesan and Cheddar Cheeses (1/2 cup each)
1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.
2: Add Eggplant and cook until tender (7-10 minutes). Then set aside on a plate.
3: Cook Zucchini in same pan until tender (5-7 minutes). Then also set aside.
4: Add last Tbsp of Oil and heat. Cook Onions and Peppers for 5 minutes until tender.
5: Preheat oven to 350.
6: Combine Eggs, Half and Half, Salt and Pepper in a large bowl and whisk until well combined and eggs are broken down. Mix in cheeses.
7: Greasy a souflee pan, add all veggies. Pour Egg and Cheese mixture over veggies and stir to make sure everything is evenly dispersed. Place in oven and cook for 20-30 minutes until eggs are cooked through and crust is somewhat golden.