1. Preheat oven to 350°F. 2. Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat. 3. Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes. 4. Stir in thyme leaves. Cool for 15 minutes. 5. Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes. 6. Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set. 7. Slide out of skillet, cut into squares and serve either warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
