Crustless Vegetable Quiche

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, mined
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup sliced zucchini
• 6 broccoli florets
• 1/4 cup diced sun-dried tomatoes
• 2 large eggs
• 5 large egg whites
• 2 tablespoons low-fat milk
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Sea Salt to taste
• 1/4 cup plus 1 tablespoon low-fat parmesan cheese

1. Preheat oven to 425 degrees.
2. In a large skillet on medium-low heat, add oil and saute onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli and sun-dried tomatoes and continue sauteing 2 minutes.
3. In a medium mixing bowl, whisk together eggs, egg whites, milk, spices and 1/4 cup parmesan cheese. Lightly spray a 9" pie dish, add sauteed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies.
4. Loosely cover with foil and bake 10 minutes at 425 degrees, reduce heat to 350 and continue baking 20-25 minutes. Remove foil the last few minutes of baking time and sprinkle with the remaining parmesan cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.

olive oil, yellow onion, garlic, red bell pepper, green bell pepper, zucchini, broccoli florets, uubc, eggs, egg whites, lowfat milk, oregano, black pepper, salt, uubc

Taken from www.epicurious.com/recipes/member/views/crustless-vegetable-quiche-52594861 (may not work)