Ingredients
Scale
- 2 medium zucchinis, shredded
- 2 medium tomatoes, diced
- 4 large eggs
- 1 cup shredded cheese (mix of sharp cheddar and mozzarella)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Salt and drain the shredded zucchini for about 10 minutes.
- Heat olive oil in a skillet and sauté the zucchini and diced tomatoes until softened.
- Mix the sautéed vegetables with eggs, cheese, salt, pepper, and oregano.
- Pour the mixture into a greased pie dish.
- Bake for 35 minutes or until set.
Notes
Serve with a fresh green salad or alongside fruit for a balanced meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg