I made this for a late breakfast this morning and it was so good! I'm going to try it with mushrooms in a few days. It would be good with any normal omelet fillings. The recipe came from the More-With-Less Cookbook.
1-2 TBSP butter or oil
1-2 zucchini, chopped
1/4 cup chopped onion
1/8 tsp minced garlic
2 eggs (I used Egg Beaters)
1/2 cup milk
1/2 cup shredded cheese
3 TBSP flour
Salt and pepper
Heat oil or margarine in saute pan; cook zucchini, onion, and garlic until zucchini is tender crisp. Combine remaining ingredients and pour over top. (I added a few TBSP of dry milk powder to add calcium and make up for the protein I lost when I didn't use egg yolks.) Bake at 350 for 25 to 30 minutes.
This turned out so well. I love the zucchini and egg combination. It's great for breakfast, brunch, or a light dinner. It would be really easy to serve at a brunch because you could cook the veggies ahead of time and then pop it in the oven 30 minutes before you served it.
1-2 TBSP butter or oil
1-2 zucchini, chopped
1/4 cup chopped onion
1/8 tsp minced garlic
2 eggs (I used Egg Beaters)
1/2 cup milk
1/2 cup shredded cheese
3 TBSP flour
Salt and pepper
Heat oil or margarine in saute pan; cook zucchini, onion, and garlic until zucchini is tender crisp. Combine remaining ingredients and pour over top. (I added a few TBSP of dry milk powder to add calcium and make up for the protein I lost when I didn't use egg yolks.) Bake at 350 for 25 to 30 minutes.
This turned out so well. I love the zucchini and egg combination. It's great for breakfast, brunch, or a light dinner. It would be really easy to serve at a brunch because you could cook the veggies ahead of time and then pop it in the oven 30 minutes before you served it.
