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Italian Eggs

Categories:
eggs, breakfast

1 small zucchini; halved lengthwise
--and thinly sliced
1 medium red onion; chopped
--1/2 cup
1/2 cup chopped red sweet pepper
--or green
2 cloves garlic; minced
2 teaspoons olive oil
--or cooking oil
6 egg whites
1 egg
1 cup skim milk
1/4 teaspoon dried italian seasoning; crushed
1/4 cup shredded mozzarella cheese

Cook zucchini, onion, sweet pepper, and garlic in hot oil in a medium skillet till onion is tender. 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 1/2inch-diameter) quiche dishes or shallow casseroles.

Bake in a 350F oven for 15 to 20 minutes or till set. Sprinkle each serving with mozzarella cheese. Let stand 5 minutes before serving.

Makes 4 servings.

Nutrition facts per serving: 114 cal., 5 g total fat (2 g sat. fat), 58 mg cholesterol, 164 mg sodium, 6 g carbohydrate., 1 g dietary fiber, 11 g pro. Daily Value: 18% vitamin. A, 42% vitamin. C, 11% calcium.

Food exchanges: 1 meat, 1/2 fat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00




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