One small zucchini, halved lengthwise and thinly sliced
1/2 cup chopped red onion
1/2 cup chopped red or green sweet pepper
Two cloves garlic, minced
2 teaspoons olive oil
Six egg whites
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 four individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter.
Bake in a 350-degree oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand for five minutes before serving. If desired, sprinkle with chopped tomato.
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.
Recipe makes four servings Italian Baked Eggs.
Nutrition information per serving:
Total Fat 5g
Saturated Fat 2g