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Italian Baked Eggs

Makes: 4 servings
Prep 20 mins Bake 15 mins Stand 5 mins
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  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)
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 KitchenGarlic 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,
  • cal. (kcal) 120,
  • Fat, total (g) 5,
  • chol. (mg) 58,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 11,
  • vit. A (IU) 1312,
  • vit. C (mg) 34,
  • sodium (mg) 164,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Vegetables () 2,
  • Lean Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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