Ingredients:

  • 1 and 1/2 cups sliced yellow squash (about 1 medium)
  • 1 and 1/2 cups sliced zucchini (about 1 medium)
  • 1 large orange bell pepper, chopped (or any color)
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme (or fresh chopped)
  • 3 large eggs
  • 3 large egg whites
  • 3/4 cup milk (Skim or unsweetened almond milk recommended)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup shredded cheese (e.g., cheddar, goat cheese, feta)
  • 2 Tablespoons grated parmesan cheese

Instructions:

  1. Heat a large skillet over medium-high heat. Spray with nonstick cooking spray. Add the sliced squash, zucchini, chopped bell pepper, minced garlic, and thyme. Season lightly with a pinch of salt and pepper. Cook for about 6-7 minutes, stirring frequently until the veggies are tender. Transfer them into a bowl to cool while you prepare the egg mixture.
  2. Preheat your oven to 350°F (177°C). Spray a 9-inch pie dish or square pan with nonstick spray; set aside.
  3. In a large bowl, whisk together the eggs, egg whites, milk, remaining salt, and pepper until well combined.
  4. Arrange the sautéed vegetables evenly in the prepared pan. Sprinkle shredded cheese over the veggies then pour the egg mixture on top followed by grated parmesan cheese.
  5. Bake in preheated oven for approximately 45 minutes or until filling is set—no longer jiggling at the center.
  6. Let it cool for about 10 minutes on a wire rack before slicing and serving.