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Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 bell pepper diced
1 small onion diced
1/2 cup thinly sliced mushrooms
1/2 cup diced tomatoes
4 pepperoncini diced (all stems and inner seeds removed first)
1 small can (1/4 cup) sliced black olives
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine
12 eggs
2 cups milk
1 1/2 cups grated mozzarella or jack cheese
Prepare veggies the night before. Sauté onion and garlic in olive oil until transparent. Add bell pepper and mushrooms and cook until just soft. Add tomatoes, pepperoncini and olives and simmer until liquid is cooked off, but do not allow to burn or stick to pan. Add Italian seasoning, salt, pepper and wine. Simmer until the wine is cooked off. Cool, cover and set aside until morning.
In the morning lightly beat the eggs. Add the milk and beat. Add the veggies and stir well. Pour mixture into large coated baking dish. Top with grated cheese and bake at 350 for approx. 25 minutes.
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