Ingredients
- Cooking spray
- 1 tablespoon olive or canola oil
- 1 cup diced onion
- 1½ pounds zucchini, finely chopped (about 3 medium)
- ¼ teaspoon crushed red pepper flakes
- 1 pound ripe tomatoes, sliced (about 3 medium)
- 8 eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ cup fresh basil, chopped (or 2 tablespoons dried)
- 1 cup (4 oz.) shredded part-skim mozzarella cheese
Directions
- Preheat oven to 400°F and lightly grease a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium heat. Once hot, add oil. Once oil is shimmering, add onion and zucchini. Sauté until tender. Stir in red pepper flakes.
- Transfer veggie mixture to baking dish and top with sliced tomatoes.
- Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.
- Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot.
Variations & Tips
- Use cayenne pepper in place of crushed red pepper flakes.
- Add a clove of minced garlic with the onions and zucchini.
- Use any type of tomatoes you like: roma, beefsteak, cherry, or ones from your garden!
- In place of mozzarella, use shredded cheddar or grated parmesan cheese.
- For additional protein, add a can of cannellini or black beans (drained and rinsed well).
- Enjoy this dish for breakfast, lunch, or dinner!
Nutrition Facts
YIELD: 8 servings
Calories: 162 per serving, Carbohydrates: 8.1g, Fiber: 1.9g, Sugar: 4.7g (0g added sugar), Protein: 11.5g, Fat: 9.7g, Saturated fat: 3.5g, Cholesterol: 195mg, Sodium: 321mg
SOURCE: adapted from Simply Recipes