Vegetable Quiche ‘Light’

• 7 Free Range Eggs
• 1/2 cups Cheddar, Shredded
• 1/2 cups Mozzarella, Shredded
• 3 dashes Italian Seasoning
• Sea Salt And Ground Black Pepper To Taste
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 cup Broccoli Florets
• 1/2 cups Scallions, Chopped
• 1 cup Kale, Chopped
• 1 cup Tomatoes, Diced
• 1/2 cups Green Bell Pepper, Diced

1. Preheat the oven to 350 F.
2. In a large bowl beat the eggs until blended well, but not until they are frothy. Add the shredded cheddar and mozzarella to the egg, as well as a few pinches of Italian seasoning, and sea salt and pepper to taste. Mix well.
3. Heat the olive oil in a large (10-12 inch) cast iron or other oven-safe skillet on low-medium heat. With a cooking brush, brush some of the oil along the sides of the skillet. Add the garlic and allow it to soften a bit then add the vegetables to the skillet and cook for approximately 5 minutes.
4. Add the egg and cheese mixture into the skillet and stir to ensure the egg and cheese and veggies are evenly distributed, then immediately remove the skillet from the heat.
5. Put the skillet in the oven and bake for 30 minutes or until the top of the quiche has browned slightly.
6. This is great as breakfast, lunch, brunch, or "breakfast for dinner" and pairs wonderfully with toast. Okay, fine-and bacon.

range eggs, cheddar, mozzarella, salt, olive oil, garlic, broccoli florets, scallions, tomatoes, green bell pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/vegetable-quiche-e28098lighte28099/ (may not work)