110 Calorie Crustless Veggie Quiche

Submitted by AmyZoe

"First, let me say that I did not make this recipe like it is listed below. I wanted to use garden produce in a breakfast casserole, but I did add sausage and cheese. I also used fresh basil and tomatoes and used whole eggs instead of whites, and I used 1/4 of the salt the recipe called for (the basil gave it all the flavor it really needed)."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 cups yellow squash
• 1 1⁄2 cups sliced zucchini
• 1 large orange bell pepper, chopped
• 2 cloves roasted garlic, chopped
• 1 tablespoon ground thyme (or fresh chopped)
• 3 large eggs
• 3 large egg whites
• 3⁄4 cup milk
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2⁄3 cup shredded cheese
• 2 tablespoons grated parmesan cheese

directions

1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
2. Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
3. Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
4. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
5. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.