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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
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2
cloves garlic, minced
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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)
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
- Storage 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)
- Servings Per Recipe 4,
- Calories 120,
- Protein (gm) 11,
- Carbohydrate (gm) 8,
- Fat, total (gm) 5,
- Cholesterol (mg) 58,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 1312,
- Vitamin C (mg) 34,
- Sodium (mg) 164,
- Calcium (DV %) 141,
- Iron (DV %) 1,
- Vegetables () 2,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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