Serves: 4
Total Calories: 317

1 tablespoon olive oil plus 1 teaspoon oil
1 medium zucchini squash, thinly sliced
1 leek, pale green and white parts only, thinly sliced
1 small potato, sliced paper thin
6 eggs
1 teaspoon milk
1/2 cup freshly grated Parmesan cheese
salt
pepper

Set the Sun Over out to preheat.

Sauté the leeks and zucchini in 1 tablespoon olive oil in a 9 inch cast iron frying pan with the olive oil until they soften slightly, about 5 minutes. This can be done in the Sun Oven by preheating the frying pan along with the Sun Oven. By the time you're done cutting up the vegetables it should be hot enough to sauté. Be careful not to let the vegetables burn, they will soften quickly. Remove the vegetables from the heat and cool in a separate bowl. Wipe the frying pan clean, coat with the remaining teaspoon olive oil, and line it with the potato slices.

In a large bowl beat the eggs with the milk. Beat in the parmesan cheese, salt, and pepper. Mix in the cooled vegetables and pour the egg mixture into the potato lined frying pan. Cover with a glass lid and place in the Sun Oven. Bake for approx. 45 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 317
Calories from Fat: 115

More Recipes from the Sun Oven Cooking Cookbook:
Baked Eggs on Toast
Solar Crust-less Quiche Lorraine
Crust-less Solar Quiche
Eggs in the Sun
Frittata alle Erbe
Frittata with Zucchini, Leek, and Potato
Indian Spiced Frittata
Solar Baked Mac and Cheese Muffins
Mini-Frittata Solar Sandwiches
Savory Solar Pumpkin Pudding
Solar Baked Eggs in Tomatoes
Solar Baked Green Eggs and Ham
Solar Baked Huevos Rancheros
Solar Cheese and Onion Pie
Solar Root Vegetable Muffins
Solar Sweet Potato Quiche
Sun Oven Eggs in Edible Rings
Sun Oven Frittata with Onions
Sun Oven Pizza Dough Quiche
Sun Oven Pumpkin Frittata
Sun Oven Risotto Frittata