Ingredients:
- Cooking spray
- 1 tablespoon olive or canola oil
- 1 cup diced onion
- 1 1/2 pounds zucchini, finely chopped (about 3 medium)
- 1/4 teaspoon crushed red pepper flakes
- 1 pound ripe tomatoes, sliced (about 3 medium)
- 8 eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
- 1 cup (4 oz.) shredded part-skim mozzarella cheese
Directions:
- Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with cooking spray.
- Heat oil in large skillet over medium heat and sauté onion and zucchini 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: Use cayenne (red) 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 the mozzarella use shredded cheddar or grated Parmesan cheese. For additional protein, add a can of rinsed cannellini or black beans. Enjoy this dish for breakfast, lunch or dinner!
Chef's Notes:
Yield: 8 servings
Total cost: $5.56
Cost per serving: $0.70
Source: Adapted from Simply Recipes
Nutrition Facts (per serving):
192 calories; 11.4g total fat (4.7g saturated fat); 204mg cholesterol; 7.9g carbohydrates; 1.5g fiber; 403mg sodium; 14.7g protein