Italian Vegetable Custard

Courtesy of The incredible edible egg™

Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.

* 4 eggs
* 1/2 c. all-purpose flour
* 2 c. coarsely shredded yellow summer squash
* 1 c. coarsely shredded zucchini
* 1 can (2.25 oz.) sliced ripe olives, drained, divided
* 2 Tbsp. grated Parmesan cheese
* 1 tsp. dried basil leaves
* 1/2 tsp. garlic salt
* 6 very thin tomato slices
* 1 small onion, thinly sliced, separated into rings
* 1/2 c. shredded Monterey Jack cheese (2 oz.)

1. Heat oven to 450°F. Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 c. olives; mix well. Spread in greased 8-in. square baking pan.
2. Bake in center of 450°F oven just until custard is set, about 10 min.
3. Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese. Bake until cheese is melted, about 4 min.

* Lighter Option - Recipe can be made with reduced-fat cheese, if desired.

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Calories: 186;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 214mg;   Total Carbs: 19g;   Fiber: 3g;   Protein: 11g;   Sodium: 338mg;