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Sheryl Julian

Sheryl Julian
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

3

medium zucchini (1 1/4 pounds)

1/4 tsp

salt

1

large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths

1 tbsp

olive oil

5

large eggs, lightly beaten

1/4 tsp

freshly ground black pepper

1/4 lb

creamy feta, crumbled (about 1 cup)

1 cup

Monterey Jack cheese