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Ingredients
- 2 sprays cooking spray
- 2 slices whole wheat bread
- 3 tablespoons red onion, diced
- 3 tablespoons sweet red peppers, diced
- 3 tablespoons zucchini, diced
- 2 large eggs
- 2 large egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons low-fat shredded cheddar cheese
Details
Servings 2
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 400° F. Lightly coat two oven safe 8 ounce ramekins (3 1/2 inches in diameter) with cooking spray. Cut a circle from each slice of bread and firmly press into bottoms of both ramekins, set aside.
Lightly coat a medium saute’pan with cooking spray, heat over medium high heat. Add onion, red pepper and zucchini to pan, cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat, set aside.
In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined, stir in cooked vegetables and cheese. Pour equal amounts of egg/vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven, let sit for 5 to 10 minutes before serving.
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