2 tablespoons butter
1 egg, beaten
3 tablespoons water
1 tablespoon salt
1 tablespoon vanilla extract
2 tablespoons white sugar
1 tablespoon light olive oil
4 green bell peppers
4 apricots, pitted and sliced
2 tablespoons dried red wine
Melt butter in a large saucepan over medium heat. Place egg in pan and cook just until heated through. Remove from heat and discard 1 tablespoon water from pan.
In a large bowl, combine eggs, salt and 1 tablespoon water. Stir in 1 tablespoon salt, 1 tablespoon vanilla, sugar, light olive oil and 2 tablespoons flour. Pour into pan and top with 1 teaspoon grated zucchini and 1 teaspoon apricot.
Bake in the preheated oven 8 to 10 minutes, or until bottoms are lightly browned and the center of each brine is lightly toasted. Cool 10 minutes, then peel and chop. Keep warm in the pan. Serve with hot sauce.