Description
Often when we travel with a large group we will rent a home equipped with a full kitchen. When there’s a large group we will double up the recipe, making a really large tart if a large enough skillet is available. I then slice it up and serve it with rolls and a little bit of fresh fruit. The protein and good fats in this dish are sure to satisfy everyone beautifully. Make sure your pan is oven-safe!
Ingredients
- 2 tablespoons coconut oil or walnut oil
- 4 mini sweet red bell peppers, sliced thin and left circular (like sweet red peppers)
- 6 ripe cherry tomatoes, sliced round
- ¾ cup shredded zucchini
- 5–6 round slices hormone-free salami, sliced paper-thin into small pieces
- 2 large grade A eggs, at room temperature
- Fresh rosemary, chopped, for inside of the tart and also as garnish
Instructions
- Preheat oven to 375F degrees.
- Place approximately 2 tablespoons of the oil in a pan and heat on high.
- Add peppers and tomatoes and lower the heat.
- Stir until soft and golden
- Add about 1 ½ tablespoons of chopped rosemary.
- Remove from heat and set aside.
- Add all the shredded zucchini to the same oily pan and spread evenly.
- Increase the heat, and check frequently to ensure that the zucchini doesn’t burn.
- Cook until golden on the bottom from the oil and the juices from the previous veggies, about 8-10 minutes.
- Take the edges and scoot the outer mixture toward the middle making a round tart that’s even in height.
- Top with your mixture of peppers, tomatoes and rosemary and let cook a bit longer until veggies seem softened and no longer “raw”.
- Add slices of salami to the top of the tart.
- Whisk your eggs.
- Slowly pour the eggs into the center of the tart, a little at a time.
- Allow the eggs to soak through the veggies.
- Some will try to seep out the sides.
- Use a spatula to tuck the mixture back in unless you have an “edger”.
- Let cook over low heat until it starts to firm out on the bottom and continues to cook the veggies (you can add more salami too if you want).
- Place on the center oven rack and let bake for about 6-10 minutes.
- Keep an eye on it; do not overcook.
- Remove from oven and gently transfer to a platter.
- Garnish with fresh rosemary and be sure to transfer the flavorful oils from your pan.
- Italians love oil and so do I!
- Voila!
- Enjoy with a salad, or cut into small slices and serve as an appetizer, have it for breakfast or as-is or any way your heart desires.
- Enjoy!
Notes
Be sure your pan is oven-safe or you may be unhappy 🙂
