Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

Name: Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 Land OLakes® cage-free all-natural eggs; 2 sprigs fresh tarragon, chopped; 2 plum (Roma) tomatoes, cut into 1/4-inch slices; 227 grams can refrigerated crescent dinner rolls; 118 milliliters shredded Cheddar cheese; 118 milliliters shredded Swiss cheese; 1 small zucchini, cut into 1/4-inch slices

This recipe serves 6. One portion of this dish contains roughly 12g of protein, 18g of fat, and a total of 279 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. If you have crescent dinner rolls, tarragon, cheddar cheese, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425F. Spray 15x10-inch pan with sides with cooking spray. Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Oven

Frying Pan

Arrange tomato and zucchini slices in single layer on top of dough. Top with all remaining ingredients except eggs. Break each egg into custard cup or saucer; slip onto cheese, spacing eggs evenly.

Ingredients you will need

Zucchini