Baked Vegetable Omelet - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
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.
Let cool 5 minutes before cutting. This dish is best served warm, not hot.