healthy italian breakfast

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

A great healthy breakfast casserole and so delicious!

serves 4
prep time 15 Min
cook time 20 Min


  •   4
    servings of egg beaters
  •   1/2 c
  •   2 c
    shredded yellow squash
  •   1 c
    shredded zucchini
  •   1
    2.25 oz can sliced black olives, drained
  •   1/2 tsp
    garlic salt
  •   2 Tbsp
    grated parmesan cheese
  •   1 tsp
    dried basil
  •   6
    tomato slices, sliced thin
  •   1
    onion, sliced into thin rings
  •   1/2 c
    reduced-fat, shredded italian-style cheese

How To Make

  • 1
    Heat oven to 450. Spray a 8"-square baking pan w/ cooking spray. In lg bowl, beat egg beaters and flour together. Stir in shredded squash, zucchini, 1/4 cup olives and garlic salt. Mix well.
  • 2
    Pour mix into pan. Bake until just set, about 10-12 mins. In small bowl, mix together parmesan cheese and basil. Sprinkle over set mix in pan. Top w/ tomato slices, olives, onion slices, and sprinkle w/ shredded cheese. Bake until cheese is melted, about 5 mins.

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