Baked Vegetable Omelet

• 3 medium carrots (about 1/2 pound)
• 1 medium zucchini
• 4 eggs
• 1 cup shredded cheddar cheese
• 1/4 cup minced parsley
• 2 tablespoons chopped shallots
• 1/4 cup whole wheat flour
• 2 tablespoons wheat germ
• 1/2 teaspoon salt
• pepper, to taste
• 1 tablespoon butter or 1 tablespoon margarine

1. Preheat oven to 375u0b0F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
2. In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
3. Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
4. Let cool 5 minutes before cutting. This dish is best served warm, not hot.

carrots, zucchini, eggs, cheddar cheese, parsley, shallots, whole wheat flour, germ, salt, pepper, butter

Taken from www.food.com/recipe/baked-vegetable-omelet-181088 (may not work)