Italian Baked Eggs
- 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 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
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