What To Do:
Preheat oven to 450 degrees F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, beat eggs and flour until smooth. Add yellow squash, zucchini, 1/4 cup olives, and garlic salt; mix well. Spread mixture in pan.
Bake in center of oven just until set, about 10 minutes.
In a small bowl, mix Parmesan cheese and basil; sprinkle over custard. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
Bake until cheese is melted, about 4 minutes. Let sit 3 to 5 minutes; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (49%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 543.5mg||167 %|
|Sodium 552.6mg||19 %|
|Potassium 304.2mg||8 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.5g|
|Protein 22.4g||32 %|
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: 299
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