Summer Vegetable Torta (Low Carb and Gluten Free)

By ctozzi

Ingredients

• 3 tbsp olive oil
• 1/2 medium onion, chopped
• 8 oz mushrooms, sliced
• 3 medium zucchini, sliced 1/4 inch thick
• 2 red peppers, sliced into 1/4 inch strips
• 8 oz cream cheese, softened
• 6 large eggs
• 1/4 cup half and half or heavy cream
• 2 garlic cloves, minced
• 3 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups shredded swiss cheese

Details

Servings 8
Adapted from dreamaboutfood.blogspot.com

Preparation

Step 1

Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables are just tender, about 10 minutes.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combined (it's okay if it's a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed vegetables to egg mixture, then add drained marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2 - 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.

Serves 8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber.