Italian Eggs Recipe

Name: Italian Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small zucchini, halved lengthwise and thinly sliced; 1 medium red onion, chopped; ½ cup chopped bell pepper; 2 minced garlic cloves; 2 teaspoons olive oil; 6 egg whites; 1 egg; 1 cup skim milk; ½ teaspoon dried Italian seasoning; ½ cup shredded mozzarella cheese

Servings: persons

1 small zucchini, halved lengthwise and thinly sliced
1 medium red onion, chopped
½ cup chopped bell pepper
2 minced garlic cloves
2 teaspoons olive oil
6 egg whites
1 egg
1 cup skim milk
½ teaspoon dried Italian seasoning
½ cup shredded mozzarella cheese

1
Cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender, cool slightly.
2
Combine egg whites, whole egg, milk and Italian seasoning in a medium mixing bowl; mix well.
3
Stir in cooked vegetables.
4
Pour in four individual (about 4 1/2 inch diameter) ramekins.
5
Bake at 350 degrees for 15-20 minutes or until set.
6
Sprinkle each serving with mozerella cheese.
7
Let stand 5 minutes before serving.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small zucchini, halved lengthwise and thinly sliced, 1 medium red onion, chopped, ½ cup chopped bell pepper, 2 minced garlic cloves, and more.

Yes, Italian Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Eggs

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