Preheat oven to 350 degrees and bush botom and sides of a 9 -inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.
Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetaables are just tender, about 10 minutes.
In a large bowl, beatcream cheese until smooth. Beat in eggs until combined (9t's ok if it's a little lumpy). Beat in half and half. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain of liquid, add sauteed vegetables to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.
Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2-103/4 hours or until top is puffy and golden brown and the ceter no longer jiggles when shaken. Temove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.
Serves 8 (large slics). Each serving has 8.25g of carbs and 1.5g of fiber.
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