What's for Dinner?

Serves 6

Len, who owns The Inn at Stockbridge with his wife Alice, loves to cook. This is one of Len's favorite easy-to-make but sure-to-impress brunch recipes. Almost all of the prep work can be done the night before.

Ingredients:

2 medium zucchini, diced
Salt
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 shallot, minced
1 tablespoon chives, minced
2 tablespoons olive oil
4 scallions, finely chopped
1 red pepper, diced
1 large potato, peeled, diced and parboiled
6 large eggs
4 ounces chevre (goat cheese)
1 tablespoon unsalted butter

Directions:

Toss the zucchini with salt and place in a colander over a bowl for 30 minutes. Squeeze gently to remove all the liquid. Rinse the zucchini and dry well. Combine the basil, garlic, shallot and chives in a small bowl. Set aside.

Heat the olive oil in a large skillet and sauté the scallions for one minute then add the red pepper and sauté another minute. Add the zucchini and potatoes and sauté about 4 to 6 minutes until golden. Season with salt and pepper. Set aside.

Beat the eggs in a medium bowl and add the cheese and herb mixture. Season with salt and pepper. Preheat the oven to 350.

Melt the butter in a 10-inch non-stick ovenproof skillet and add the eggs, cook over low heat about 5 minutes until they are slightly set. Add vegetables; cook another 5 minutes, pulling edges in to make room for uncooked egg. Bake about 15 to 20 minutes until set. Remove from oven and invert onto round serving plate. Cut in wedges and serve.

For more great Bed & Breakfast recipes, check out Summer Breakfasts!