This dish is a bit like a crustless quiche or souffle. For a more golden appearance, run it under the broiler for two to three minutes after baking.
In large bowl, whisk together eggs, milk and pepper; stir in bread, mozzarella and cream cheese. Set aside.
In 10-inch (25 cm) ovenproof skillet, heat oil over medium-high heat; saute onion, zucchini, mushromms, red pepper, garlic, oregano and hot pepper flakes for 2 or 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well.
Arrange tomatoes over top; sprinkle with Parmesan. Bake in 375 (190) oven for 25 minutes or until egg mixture is set and golden. Cut into wedges to serve.
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Serving Size: 1 Serving (465g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 170 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 447mg | 15 % | |
Potassium 885.8mg | 23 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 24.6g | ||
Protein 21.3g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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