Ingredients: 1 10 inch Greek Baking Powder Piecrust Cooking spray 2 large eggs 2 large egg white 1 cup vidalia onion, chopped 2 cups red bell pepper, diced 1/2 teaspoon salt, divided 4 cups zucchini, chopped 2 cloves garlic, minced 1 tablespoon water 1 teaspoon fresh thyme 1/2 cup skim milk 2 tablespoons nonfat dry milk 1/4 cup Parmesan cheese, finely grated 1/4 cup Swiss cheese, grated

Recipe Info Category: Diabetic Rating: 3 Contributor: Dylan Griffith

Preheat oven to 375:. Press piecrust into a 10" quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake for 7 minutes; cool on a wire rack.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375 for 45 minutes or until knife inserted near center comes out clean.

Serving Size : 6

Per serving (excluding unknown items): 112 Calories; 4g Fat (33% calories from fat); 9g Protein; 10g Carbohydrate; 80mg Cholesterol; 319mg Sodium
Food Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat