Italian Eggs

Submitted by Valeria

"The human resources department at my workplace included this recipe in a health newsletter. It's perfect for summer when all of the ingredients are in season."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 small zucchini, halved lengthwise and thinly sliced
• 1 medium red onion, chopped
• 1⁄2 cup chopped bell pepper
• 2 minced garlic cloves
• 2 teaspoons olive oil
• 6 egg whites
• 1 egg
• 1 cup skim milk
• 1⁄2 teaspoon dried Italian seasoning
• 1⁄2 cup shredded mozzarella cheese

directions

1. Cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender, cool slightly.
2. Combine egg whites, whole egg, milk and Italian seasoning in a medium mixing bowl; mix well. Stir in cooked vegetables.
3. Pour in four individual (about 4 1/2 inch diameter) ramekins. Bake at 350 degrees for 15-20 minutes or until set.
4. Sprinkle each serving with mozerella cheese. Let stand 5 minutes before serving.

Reviews

[Linajjac]

One cup of milk seemed like an awful lot. I cut it down to under a half and I think that was still alot. Took forever for the eggs to set. Next time, I'll use under 1/4 of milk and more or all the egg yolks. (Just a lesser amount of the full eggs.) The eggs were still 'wet' in the middle. I had to nuke it, to finish the cooking. My ramekins may have been bigger. I did figure they would take longer. I wasn't busy, so this really wasn't a huge deal. Besides that, these were really good and full of flavor. Tho, I did think it needed S&P. Wasn't a bad recipe by far. Just needed to be fixed. For me anyways. I liked the idea of the recipe. I will make it again. Just with my changes. Thanks for sharing! :)