This recipe comes together quickly and is perfect for brunch or breakfast.
Add some bacon or chicken livers to the sauteed mushrooms if you want non vegetarian.
Zucchini Tomato Torte
- 1 cup thinly sliced mushrooms
- 1/2 cup red onion sliced paper thin
- 2 tbsp minced garlic
- 1 large zucchini sliced into 1/8″ rounds
- 2 med tomatoes sliced thin
- 2 tbsp chopped basil
- 6 large eggs
- 1 cup buttermilk
Beat eggs and buttermilk together until smooth and frothy.Season with salt and pepper. Melt 2 tbsp butter in a frying pan over medium low heat. Saute onion until it turns deep golden brown, stirring constantly. Add mushrooms and saute until it begins to brown, then add garlic and cook 1 minute more. Remove from heat. In a 9″ pie plate layer half of the zucchini and tomato slices overlapping slightly. Spoon mushroom mixture evenly on top and sprinkle with half the basil. Pour enough egg mixture to almost cover vegetables, waiting a few moments for the batter to work through the vegetable layers. Top with remaining zucchini and tomatoes and then pour the remaining batter over top. Sprinkle basil over and bake at 350 degrees until eggs set and turn brown on the edges, about 40 minutes.