Crustless Quiche

Ingredients:

2 c. eggplant, chopped

1 c. zucchini, chopped

1 c. red pepper, chopped

1 c. yellow onion, chopped

2 cloves garlic, minced

2 tsp. extra virgin olive oil

4 artichoke hearts, thawed and chopped

1 egg

1 cup egg whites

1 cup skim milk

¾ tsp. ground pepper

½ tsp. dried thyme

½ tsp. dried oregano

½ c. fresh basil, torn

¾ c. part skim shredded mozzarella

Olive oil



Instructions:



ONE: Preheat oven to 425 degrees.

TWO: Saute eggplant, zucchini, pepper, onion and garlic in oil in a large skillet over medium heat for 10 minutes. Turn off heat and fold artichokes into vegetable mixture.

THREE: In a medium bowl, whisk together egg, egg whites, milk, pepper, basil and mozzarella to vegetable mixture. Stir until everything is evenly distributed.

Oil an 8 inch pan and pour in vegetable mixture. Cook for 25 – 30 minutes. Remove from oven and let sit for 10 minutes before serving. Serves 5.