Italian Baked Eggs
 
 
  one small zucchini, halved lengthwise and thinly sliced
1/2 cup  chopped red onion
1/2 cup  chopped red or green sweet pepper
  two cloves garlic, minced
2 tsp  olive oil
  six egg whites
  one egg
1 cup  fat-free milk
1 Tbsp  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 four servings. 
 
nutrition information per serving: calories 114 total fat 5g 
saturated fat 2g cholesterol 58mg sodium 164mg 
carbohydrate 6g fiber 1g protein 11g 
 
 
 
-- 
(ID: 4936) Mirror: rec.food.recipes: Mon, Nov 15, 2004


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