If you need to make breakfast in a hurry, chop the vegetables and separate the eggs the night before and keep them covered in the refrigerator until morning.
6 large egg whites
2 large eggs
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup finely chopped green onions
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 1/2 cups thinly sliced zucchini
1/2 cup chopped green bell pepper
How to Make It
Preheat oven to 475°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat oil in an ovenproof medium skillet over medium-high heat. Add zucchini and bell pepper; sauté 5 minutes. Add egg mixture. Reduce heat to low; cook 5 minutes or until set around edges. Remove pan from heat.
Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
This was terrific! I only had yellow peppers, after sauteeing them I took them out, and then placed them on top of the egg mixture. I turned out beautifully! It would look even better with red pepper. Great way to use seasonal vegetable, great taste!
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