Tomato Zucchini Egg Bake

Tomato Zucchini Egg Bake

Weight Loss Cleveland TN Tomato Zucchini Egg Bake

Ingredients:

  • 8 large eggs
  • 1 zucchini
  • 1 yellow squash
  • 4 roma tomatoes
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 teaspoon Italian spice blend
  • 1 teaspoon rosemary fresh, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • Black pepper, to taste

INSTRUCTIONS:

  1. Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
  2. In a saucepan sauté diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
  3. Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
  4. Bake on 350F for about 50 minutes until golden on the edges and the middle springs back when you push on it with your finger.

*Reference your nutrition guide for serving sizes*