4 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine first 8 ingredients in a bowl; stir well with a whisk.

Step 3

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.

Step 4

Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.

Step 5

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook

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