Italian Baked Eggs

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

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3.5 by 10 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins
  • Stand: 5 mins

Italian Baked Eggs

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.

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Nutrition Facts (Italian Baked Eggs)

  • Per serving:
  • 120 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 58 mg chol. ,
  • 164 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 11 g pro.
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