Late-Summer Crustless Pepper Tart

1. 1

   Preheat oven to 450F.

2. 2

   Heat oil in deep, 10-inch ovenproof skillet over medium heat.

3. 3

   Add peppers, zucchini and garlic, and saute 10 minutes, or until vegetables begin to soften.

4. 4

   Whisk together eggs, milk and 1/4 cup water in small bowl.

5. 5

   Stir in cheddar and Parmesan cheeses.

6. 6

   Add egg mixture to vegetables in skillet.

7. 7

   Cook 5 to 7 minutes, or until almost set, lifting the edges of the tart to let uncooked eggs run underneath.

8. 8

   Transfer skillet to oven.

9. 9

   Bake 5 minutes, or until top of tart is golden brown.

10. 10

    Sprinkle with cilantro, and slice into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.