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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 475°.
2. Combine first 8 ingredients in a bowl; stir well with a whisk.
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.
4. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
5. carbo rating: 3
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