Italian Vegetable Custard
Courtesy of The incredible edible egg™ 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 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.) |
Directions:
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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Nutrition:
Calories: 186; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 338mg;