• 4 Eggs
  • 2/3 cup Milk
  • 1/4 cup Flour
  • 2 tablespoons Wheat Germ
  • 1-1/2 cups Grimmway Farms Whole Carrots cut into disks
  • 1-1/2 cups grated Italian Squash
  • 4 tablespoons Sliced Scallions
  • 1/4 cup Minced Parsley
  • 1 cup Shredded Cheese
  • Salt and Pepper, to taste


1. Preheat oven to 375 degrees Fahrenheit.

2. In a large mixing bowl heat the eggs, milk, flour, and wheat germ until smooth. Stir in the carrots, Italian squash, scallions, parsley, and shredded cheese, mixing well.

3. Add salt and pepper to taste.

4. Allow the mixture to stand for a few minutes, and then stir thoroughly again. (It is going to look too thick for a proper omelet mixture, but resist the temptation to add more milk. Both the carrots and the squash are mainly water – which is released as they cook.)

5. Pour the mixture into an oiled baking dish and put it into a pre-heated oven.

6. Bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Cool for five minutes before serving.

Recipe and Image from our E-book: Summer Salads and Backyard BBQ


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