Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (small, diced)
  • 2 garlic cloves (minced)
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup green bell pepper (diced)
  • 1/2 cup zucchini (sliced)
  • 6 broccoli florets
  • 1/4 cup sun-dried tomatoes (diced)
  • 3 eggs (large)
  • 4 egg whites (large)
  • 2 tablespoons milk (low-fat)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • sea salt (to taste)
  • 1/4 cup plus 1 tablespoon parmesan cheese (low-fat, optional)

Instruction

  • Preheat oven to 425 degrees.
  • In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli, and sun-dried tomatoes and continue sautéing for 2 minutes.
  • In a medium mixing bowl, whisk together eggs, egg whites, milk, spices, and ¼ cup parmesan cheese. Lightly spray a 9 inch pie dish, add sautéed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies.
  • Loosely cover with foil and bake 10 minutes at 425 degrees, reduce heat to 350 and continue baking 20-25 minutes. Remove foil the last few minutes of baking time and sprinkle with the remaining parmesan cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.