Nutritional Information

Servings: 6 Carbohydrates: 7 grams Protein: 8 grams Fat: 4 grams

Ingredients

• 2/3 C chopped onion
• 1 t margarine
• 2 C 1/4" slices zucchini
• 3 Lg eggs
• 2/3 C fat-free evaporated milk
• 1/2 t salt
• 1/8 t pepper
• Pinch of nutmeg
• 2/3 C shredded reduced-Fat Monterey Jack Cheese
• Pinch of paprika

Preparation

1. Preheat oven to 350F. Prepare an 8-inch glass pie plate with nonstick pan spray.



2. In a large skillet, saut the onion in the margarine for 2-3 minutes; add the zucchini and saut for 5 minutes. Put the zucchini mixture in the pie plate.



3. Beat the eggs with the milk, salt, pepper, and nutmeg. Pour the egg mixture over the zucchini mixture and top with the cheese and paprika.



4. Bake for about 45 minutes, or until the edges are brown and the eggs are set in the center. Let cool at least 5 minutes before slicing in 6 equal wedges. Serve hot or at room temperature.