Italian Baked Eggs Recipe
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Give weekend brunch panache with individual crustless quiches of zucchini, garlic, basil, and mozzarella.
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)
- 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.
- 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.
- Calories 120, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 58 mg, Sodium 164 mg, Carbohydrate 8 g, Fiber 1 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 57%, Calcium 14%, Iron 3%. Exchanges: Vegetable 1.5, Lean Meat 1, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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