Breakfast Veggie Casserole

By á-4020

Ingredients

• 2 spray(s) cooking spray
• 2 slice(s) whole-wheat bread
• 3 Tbsp uncooked red onion(s), diced
• 3 Tbsp sweet red pepper(s), diced
• 3 Tbsp uncooked zucchini, diced
• 2 large egg(s)
• 2 large egg white(s)
• 1/8 tsp table salt
• 1/8 tsp black pepper
• 2 Tbsp Weight Watchers reduced fat Mexican style blend shredded cheese

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 sauté 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. Yields 1 ramekin per serving.