Egg Recipes - Italian Vegetable Custard

 

Italian Vegetable Custard

Italian spices, yellow squash, zucchini, tomatoes and cheese give this egg bake a fresh, summery flavor all year long. Perfect for a weekend brunch or simple supper.

Ingredients

  • 4 EGGS
  • 1/2 cup all-purpose flour
  • 2 cups coarsely shredded yellow summer squash
  • 1 cup coarsely shredded zucchini
  • 1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. dried basil leaves
  • 1/2 tsp. garlic salt
  • 6 very thin tomato slices
  • 1 small onion, thinly sliced, separated into rings
  • 1/2 cup shredded Monterey Jack cheese (2 oz.)

Step

Step 1: HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.

Step 2: BAKE in center of 450°F oven just until custard is set, about 10 minutes.

Step 3: MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Tips

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

Back to Egg Recipes.

Egg Recipes

  1. Basic Hard Boiled Eggs
  2. Microwave Mexican Omelet
  3. Crab and Asparagus Frittata
  4. Bacon Egg and Mushroom Burritos
  5. Green Eggs and Ham
  6. Microwave 3 Minute Breakfast Hash
  7. Indian Style Scrambled Eggs
  8. Italian Vegetable Custard
  9. Creamy Pasta and Egg Skillet
  10. Microwave Denver Scramble Slider

 

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