Ingredients

• 2 whole red bell peppers (large sized, seeded and cut into large flat pieces)
• 4 whole zucchini (thinly sliced)
• 1 spray MarDona Garlic Olive Oil Spray
• 1 pound sweet potato (peeled and cubed)
• 2 whole leeks (thinly sliced)
• 8 whole eggs (lightly beaten)
• 2 tbs basil (chopped)
• 2 cloves garlic (crushed)
• 3/4 cup Parmesan cheese (grated)

Directions

1. Place the seeded and cut red peppers skin side up under a hot broiler until the skin blackens. Leave covered under a dish towel until cool, and then peel away the skin. 2. Cook the sweet potato in a saucepan of boiling water for 4-5 minutes (or until tender) and drain. Spray large oven proof skillet with olive oil spray and saute leek and garlic over medium heat for 1 minute. Add the zucchini and cook for 2 minutes. Remove from heat. Add the roasted red pepper and sweet potato to skillet. 3. Put the eggs, basil, Parmesan, a pinch of salt and pepper in a pitcher, mix well, and pour over vegetables. Cook over low heat for 15 minutes, then place under a preheated broiler for 2-3 minutes or until golden. Cut into six wedges and serve with Wild Garden Hummus.