| | Italian
Zucchini Baked Eggs 1 small zucchini, halved lengthwise and thinly sliced
1/2 cup chopped red onion
1/2 cup chopped red or green sweet pepper
2 cloves garlic, minced
2 teaspoons olive oil or cooking oil
6 egg whites
1 egg
1 cup fat-free milk
1 tablespoon shredded fresh basil
1/4 cup shredded mozzarella cheese (1 ounce)
Chopped tomato (optional) |
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In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside. In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into 4 individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter. Bake in a 350ºF. oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand for 5 minutes before serving. If desired, sprinkle with chopped tomato. Makes 4 servings. Garlic Storage Tip: Keep garlic on hand for adding a boost of flavor to many recipes--without adding fat or calories. Store fresh garlic in a cool, dry, dark place. Leave the bulb whole, as individual cloves dry out quickly. Minced garlic is available in easy-to-use jars and will keep in the refrigerator for up to 6 months. Nutritional Information
Nutrition facts per serving: calories: 114 , total fat: 5 g , saturated fat: 2 g , cholesterol: 58 mg , sodium: 164 mg , carbohydrate: 6 g , fiber: 1 g , protein: 11 g This recipe is courtesy of BHG.com |
