Italian Eggs

This low-calorie egg and vegetable combination resembles crustless quiches. To keep baking time on the short side, they're baked in single-serving dishes.


Italian Eggs

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Ingredients
  • 1   
    small zucchini, halved lengthwise and thinly sliced
  • 1   
    medium red onion, chopped (1/2 cup)
  • 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
  • 1/4  teaspoon 
    dried Italian seasoning, crushed
  • 1/4  cup 
    shredded mozzarella cheese (1 ounce)
Directions
1.
Cook zucchini, onion, sweet pepper, and garlic in hot oil in a medium skillet until onion is tender; cool slightly. Combine egg whites, whole egg, milk, and Italian seasoning in a medium mixing bowl; mix well. Stir in cooked vegetables. Pour into four individual (about 4-1/2-inch-diameter) quiche dishes or shallow casseroles.
2.
Bake in a 350 degrees F oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand 5 minutes before serving. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 114, Fat, total (g) 5, chol. (mg) 58, sat. fat (g) 2, carb. (g) 6, fiber (g) 1, pro. (g) 11, vit. A (RE) 185.44, vit. C (mg) 24.8, sodium (mg) 164, calcium (mg) 111.06, Percent Daily Values are based on a 2,000 calorie diet
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