Italian Baked Eggs in this recipe baked with zucchini, onion, sweet pepper and mozzarella, seasoned with fresh basil makes for a delicious brunch. Chopped tomato is optional.

italian baked eggsPrep Time: 15 min
Cook Time: 20 min
Ready In: 40 min

Servings: 4

1 small Zucchini, halved lengthwise and thinly sliced
½ cup Red Onion, chopped
½ cup Red or Green Pepper, chopped
2 small Cloves Garlic, minced
2 tsp Olive Oil
6 medium Egg Whites
1 medium Egg
1 cup fat-free Milk
1 tbsp shredded Fresh Basil
¼ cup shredded Mozzarella Cheese
1 medium 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 4½ 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.

Tips & Notes
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.

Nutritional Information Per Serving
Calories: 114
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 58mg
Sodium: 164mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Protein: 11g


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Filed under: Recipes for Diabetics

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