Ingredients
-
1
-
1
-
1/2
-
2
-
2
-
6
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Italian Eggs, The human resources department at my workplace included this recipe in a health newsletter It’s perfect for summer when all of the ingredients are in season , One cup of milk seemed like an awful lot I cut it down to under a half and I think that was still alot Took forever for the eggs to set Next time, I’ll use under 1/4 of milk and more or all the egg yolks (Just a lesser amount of the full eggs ) The eggs were still ‘wet’ in the middle I had to nuke it, to finish the cooking My ramekins may have been bigger I did figure they would take longer I wasn’t busy, so this really wasn’t a huge deal Besides that, these were really good and full of flavor Tho, I did think it needed S&P Wasn’t a bad recipe by far Just needed to be fixed For me anyways I liked the idea of the recipe I will make it again Just with my changes Thanks for sharing! 🙂
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Steps
|
1
Done
|
Cook Zucchini, Onion, Sweet Pepper, and Garlic in Hot Oil Until Onion Is Tender, Cool Slightly. |
|
2
Done
|
Combine Egg Whites, Whole Egg, Milk and Italian Seasoning in a Medium Mixing Bowl; Mix Well. Stir in Cooked Vegetables. |
|
3
Done
|
Pour in Four Individual (about 4 1/2 Inch Diameter) Ramekins. Bake at 350 Degrees For 15-20 Minutes or Until Set. |
|
4
Done
|
Sprinkle Each Serving With Mozerella Cheese. Let Stand 5 Minutes Before Serving. |
