Yet another recipe using the large quantities of tomatoes, onions, and basil! I have realized I can never go wrong with eggs. When I have a various selection of fresh produce, a frittata or egg concoction of some sort is definitely in order. They are so easy to make and incredibly versatile.
I also had a zucchini from the farmer’s market.. because as we know our own zucchini plant didn’t make it 
But that’s ok. There are other options!
To begin, I sautéed the zucchini and onion in some olive oil, salt & pepper. I then transferred it to a bowl to let it cool. 
Meanwhile, I mixed the eggs with the herbs, tomatoes, and a little bit of cheddar. This is the part where you can really mix any variation in with the eggs. I actually am thinking tomorrow I may make a version with my abundance of baby kale and parmesan…
I also may be a cheese fanatic. It does not work out well that we are so close to Wisconsin and the incredible cheese that they produce. Really does not work out well at all! So long self control for me! That’s ok. I’ll manage somehow 
This 4 yr. cheddar is one of our favs that I use for a lot of purposes.
Anyhow, off of my rant about cheese… After the egg mixture was ready, I sprinkled my Le Creuset baking dish with bread crumbs and then topped it with the zucchini & onion mixture.
Look at all those beautiful herbs! I know it’s a good sign when the dish looks pretty before it even goes in the oven. The combo of basil and thyme is one of my favorites.
And now I anxiously wait for 45 minutes. When the egg mixture is cooked through (I test it with a toothpick) I sprinkled more cheddar cheese on top and put it under the broiler for 5-10 minutes. It makes all the difference in the world, obviously The other great thing about cooking with eggs is they are perfect for breakfast, lunch or dinner. Add a little summer salad and I have a complete and colorful meal.
The Recipe: Summer Veggie Baked Eggs, with Basil, Thyme & Cheddar
1 tbsp. olive oil
1 small zucchini, sliced into quarters
1 yellow onion, sliced
1/3 c. bread crumbs (I used panko)
1/2 pint cherry tomatoes, cut in half
1/2 c. chopped freshly snipped basil & thyme
8 eggs
1/2 c. freshly grated cheddar, divided
sea salt & fresh ground pepper to taste
The Directions:
1.) Preheat oven to 400.
2.) Sautee sliced onion and zucchini in olive oil over med-high heat until starting to brown. Season with salt & pepper. Set aside in a separate bowl to let cool.
3.) Beat the eggs. Mix in finely chopped herbs, tomatoes, 1/4 c. cheddar and season with salt & pepper.
4.) Coat baking dish with olive oil spray, then sprinkle with bread crumbs. Spread zucchini and onion mixture on top of bread crumbs. Pour egg mixture over zucchini and onion.
5.) Place in the oven for 40 minutes or until eggs are cooked through. (I use a toothpick to test the center) Then remove from the oven and sprinkle with remaining cheese…feel free to add a little extra and put back in the oven under the broiler for up to ten minutes.
Source: citygardenlife.com (defunct blog)
