Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
- 2 cups zucchini
- chopped 1 cup bell pepper
- chopped 1/3 cup onion
- diced 8 eggs (or 2 cups liquid egg)
- 1/2 cup grated cheddar cheese
- 1/4 cup salsa
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, whisk eggs. Then stir in salsa, salt, and pepper into eggs. Set the egg mixture aside.
- Heat oil in a large non-stick pan or skillet on medium-high heat.
- Once oil is hot, add zucchini, bell pepper, and onion and cook until they are soft and golden in color.
- Now the ingredients go into the oven. If your skillet is oven-safe with a metal handle, pour egg mixture into pan with the vegetables. Otherwise, lightly oil a pie pan or 8x8 glass or metal baking dish and add egg and veggie mixture to the dish. Make sure vegetables are evenly distributed throughout the egg mixture.
- Sprinkle grated cheese on top.
- Put in oven and bake for 20 minutes until it is nice and firm.
- Let stand for 5 minutes, then cut and serve!
Nutrition Facts
- Number of Servings Per Container: 4-6
- Serving Size: 218g
- Calories: 130
- Total Fat: 7g, 9%
- Saturated Fat: 2.5g, 11%
- Trans Fat: 0g
- Cholesterol: 10 mg, 3%
- Sodium: 530mg, 23%
- Total Carbohydrate: 7g, 3%
- Dietary Fiber: 2g, 7%
- Total Sugars: 4g
- Added Sugars: 0g, 9%
- Protein: 12g, 25%
- Vitamin D: 0mcg, 0%
- Calcium: 30mg, 2%
- Iron: 0.56mg, 3%
- Potassium: 400mg, 9%