It's one of those little gifts life hands you every once in awhile: a rainy Sunday morning. That which invites you to have coffee in bed, to loaf around in your pyjamas and to think of things to cook. Tomorrow I'm heading out of town for the week for work, so I've got some things in the refrigerator to use up, like a red pepper and some zucchini. I had recently noted this recipe in my Pinterest recipe collection which I'd saved from my favourite foodie blog, Skinnytaste.com, and decide to make it, modified to incorporate some not-so-skinny pancetta, also sitting there in the refrigerator. More thumbs-up from both sides of the table.
Cook slices of onion until they're browned. Caramelizing works best if you do it slow and long; but that tends to make people in the household hungrier faster. Today I counter pre-brunch hunger with fruit bowls of pomegranate, pear and grapes and cook the onions slow.
Add in matchsticked zucchini and chopped bell pepper and cook until soft.
Transfer cooked veg and some cooked pancetta to a pie plate. Whisk a combination of eggs and egg whites together with fresh grated parmesan cheese, salt and pepper, and a few drops of hot sauce and pour over top of the veg mixture.
Bake 20-25 minutes at 400 F.
Tastes great as a next-day leftover.