1/2 tsp. salt
1/2 c. olive oil
2 baking potatoes, peeled and thinly sliced
1 lg. onion, peeled and thinly slice
2 sm. zucchini, thinly sliced
1 red pepper in 1/2 inch dice
1 green pepper in 1/2 inch dice
12 eggs
Salt and pepper to taste
2 tbsp. chopped parsley

Preheat oven to 450 degrees. Pour oil into 12-inch square or round baking dish. Heat oil in oven for 5 minutes, then remove. Place potatoes and onions over bottom of dish and bake until potatoes are just tender, 20 minutes. Arrange zucchini slices over potatoes and onions, then sprinkle peppers over all.

Beat eggs and season with salt and pepper. Add chopped parsley to eggs. Pour eggs over vegetables. Bake until eggs are set and sides are "puffy, " about 25 minutes. Top should be golden brown. Serve hot or at room temperature. Serves 6.