Italian Baked Eggs

Give weekend brunch panache with individual crustless quiches of zucchini, garlic, basil, and mozzarella.

Italian Baked Eggs
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10 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
20 mins
Bake:
15 mins
Stand:
5 mins
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Italian Baked Eggs

Ingredients
1
small zucchini, halved lengthwise and thinly sliced
1/2
cup chopped red onion
1/2
cup chopped red or green sweet pepper
2
2
teaspoons olive oil or cooking oil
1
egg
1
cup fat-free milk
1
tablespoon shredded fresh basil
1/4
 
Chopped tomato (optional)

Directions

  1. In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside.
  2. 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.
  3. Bake in a 350 degree F. 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.

From the Test Kitchen

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.

Nutrition Facts

(Italian Baked Eggs)
    Per serving:
  • 120 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 58 mg chol.,
  • 164 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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