5 cups Egg substitute (EggBeaters®) or 10 large eggs, well beaten
4 cups Roasted, sauteed, or steamed vegetables
0.5 cup Parmesan cheese, grated
1.5 teaspoons Coarse salt
0.25 teaspoon Ground pepper
1. Preheat oven to 400 degrees. Brush a 9.5 inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from the leftover vegetables and place in pie plate. 2. In a large bowl, mix eggs, grated Parmesan coarse salt and ground pepper; pour over vegetables. 3. Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.