There are some foods you might miss more than others when you’re trying to get or stay healthier. This updated, light version of quiche, entirely eliminates the crust and loads up on vegetables, too. It also reduces calories by cutting back just a bit on 1 yolk, but you won’t miss the flavor because the garlic, red pepper flakes and fresh thyme keeps it very satisfying! You can cut the cheese in half, by reducing 1/4 cup. But, with only 4 servings, it’s not much fat per serving. Go ahead and garnish it with baby tomatoes cut in half, or salsa, for extra flavor!

Crust-less Zucchini Frittata - Makes a healthy Breakfast!

 

Save Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

A healthier version of quiche that still tastes great!

Author: Linda Davis

Recipe type: crustless quiche, frittata, breakfast, brunch

Cuisine: Californian

Serves:: 4 servings

Ingredients:

• 1 T Olive oil
• 3 Cloves Garlic, finely minced
• 1 ½ C thinly sliced Zucchini (About 1 or 2)
• ¼ t Crushed Red Pepper Flakes
• ¼ t Thyme, dried
• ½ C Monterey Jack Cheese, grated
• 1 t Kosher sea Salt
• ¼ t Freshly ground Black pepper
• ¾ C Fat-free Milk
• 2 Jumbo Eggs, 1 egg white
• 1 Green onion, thinly sliced on the bias
• Baby tomatoes, cut in half, to garnish
• Salsa, to garnish, if desired

Directions:

1. Pre-heat oven to 375 degrees.
2. Spray a 9" pie pan with cooking spray and set aside.
3. Warm oil in a medium skillet, over medium heat, saute garlic for 1 minute.
4. Then, sauté zucchini, add seasoning and spices, cooking until somewhat soft, about 3-5 minutes.
5. In a medium bowl, combine eggs and milk, whisk together well.
6. In bottom of pie pan, add half of zucchini mixture, add half of cheese mixture, and repeat while spreading evenly in bottom of pan.
7. Sprinkle top with sliced green onion.
8. Pour over egg/milk mixture.
9. Cook in oven for 40-45 minutes on bottom rack of oven.
10. When mixture only slightly shakes in middle 2” of pan, when rack is shaken gently, remove from oven, eggs will continue to cook a little out of the oven.
11. If further browning is desired; set oven to broil; when heated, place pan under broiler for a few seconds to brown nicely.
12. Remove from oven, let pan cool to firm or serve warm.
13. Wrap with plastic and refrigerate left overs if any.
14. It will last for up to one week.
15. Serve while slightly warm, or refrigerate. Good overnight for serving cold the next day.

3.5.3208