First, let me say that I did not make this recipe like it is listed below. I wanted to use garden produce in a breakfast casserole, but I did add sausage and cheese. I also used fresh basil and tomatoes and used whole eggs instead of whites, and I used 1/4 of the salt the recipe called for (the basil gave it all the flavor it really needed).

Ingredients

6 serv.

cups yellow squash↗1 1⁄2 cups
cups sliced zucchini1 1⁄2 cups
large orange bell pepper, chopped↗1
cloves roasted garlic, chopped2
tablespoon ground thyme (or fresh chopped)↗1 tablespoon
large eggs↗3
large egg whites↗3
cup milk↗3⁄4 cup
teaspoon salt↗3⁄4 teaspoon
teaspoon fresh ground black pepper↗1⁄4 teaspoon
cup shredded cheese2⁄3 cup
tablespoons grated parmesan cheese2 tablespoons

Step-by-step instructions

1
Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
2
Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
3
Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
4
In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
5
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

Source: food.com

Original recipe ↗

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