Italian Baked Eggs
The eggs in Italian Baked Eggs are just the egg whites baked with zucchini, onion, sweet pepper and mozzarella seasoned with fresh basil. Just a bit of olive oil is all the fat you need. Chopped tomato optional.
1 small zucchini, halved lengthwise and thinly sliced
1/2 cup chopped red onion
1/2 cup chopped sweet green or red bell pepper
2 cloves garlic, minced
2 teaspoons olive oil
6 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 4 servings
Calories: 114; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 58mg; Sodium: 164mg; Carbohydrates: 6g; Fiber: 1g; Protein: 11g