Breakfast Veggie Casserole

Breakfast Veggie Casserole

Another healthy breakfast recipe.  It was good.

Breakfast Veggie Casserole adapted from a Weight Watchers recipe

Makes 2 servings

~170 calories/serving, 3 WW points

Ingredients:

2 sprays cooking spray

3 tablespoons red onion, diced

3 tablespoons zucchini, diced

3 tablespoons sweet red pepper, diced

1 tablespoon green pepper, diced

2 eggs

2 egg whites

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons low-fat shredded cheddar cheese

Directions:

Preheat oven to 400°F. Lightly coat two oven-safe, 8-ounce ramekins (3 1/2-inches in diameter) with cooking spray. Lightly coat a medium sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat; set aside. In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven; let sit for 5 to 10 minutes before serving. Yields 1 ramekin per serving.