Oh, my. My roommate/soul mate went and got married on Saturday.
Before I spent the rest of my Saturday crying at every little thing – “I’m so lonely! Amy’s never coming back!” Amy’s vows. Amy’s dad’s speech. Amy’s dad’s prayer. Zach and Amy’s stories. Honestly… – I made breakfast for her bridal party and closest friends.
At least I’m good for something other than crying.
If you love quiche, you will love this version. It is light, fluffy, and easy. There are a ton of vegetables (hidden, for the kids maybe?) and I really like that zucchini has a starring role in here. The most time consuming part of this dish is actually cutting up all the vegetables and sauteing them.
This would make a great breakfast/brunch entree – or even dinner. I mean, the world’s “most perfect food” should be eaten at any time of day, right? Please look past the ingredient “11 large eggs” and remember that this equals less than 1 egg per person. It’s ok, I promise.
Go wild.
Makes about 12 servings
Ingredients::
- 11 large eggs
- 3 cups lowfat Mexican-blend cheese
- 1/2 cup skim milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (16-ounce) carton fat-free cottage cheese
- Cooking spray
- 4 cups sliced zucchini (about 4)
- 1 medium onion, diced
- 1 cup finely chopped green bell pepper (about 1)
- 2 tomatoes, thinly sliced
Directions::
- Preheat oven to 400°.
- Beat eggs in a large bowl until fluffy. Add 1/2 the cheese, milk, flour, baking powder, salt, and cottage cheese.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, and bell pepper; sauté for 5 minutes or until tender. Add the zucchini mixture to egg mixture.
- Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
