BY SYBILLE C. DENNINGER

It's only Wednesday but since we are supposed to get another snow storm I want to post this luscious recipe in time for the weekend so you can go shopping for ingredients. This is a perfect Saturday evening dinner because the left-overs are ideal for Sunday breakfast, quickly heated in the microwave. My husband and I enjoy it as a special treat on occasion. Like on the occasion of yet another snowy, nasty weekend nobody needs ;-) What else can you do but stay home and nibble? Ingredients can be changed according to taste, like adding bacon or ham, and substituting the mushrooms for firmly boiled, sliced potatoes. Anything goes!

Guten Appetit <3

Egg-Recipe from Germany

1 small package of sliced mushrooms

1 chopped onion

1 chopped clove of garlic

1 red pepper cut in small cubes

8 chopped sundried tomato pieces in oil

1 small zucchini cut in thin round slices

2 Tbs olive oil

8 eggs

4 Tbs light cream

1 cup shredded Swiss or Gruyere cheese

Salt and pepper

Turn on oven so it can heat to 350 degrees. Heat olive oil in a large, oven-safe pan and sauté onions and garlic. Add zucchini, mushrooms, sundried tomatoes and red pepper, sauté all for 3 addtl. minutes. Crack eggs into a bowl, add cream, cheese, salt and pepper, whisk together briskly. Pour egg mixture over the vegetables, reduce heat, let egg mix cook slightly. Put pan into the oven for 15 minutes and serve with your bread of choice.