Italian Vegetable Custard

Prep: 10 min | Bake: 15 min | Yield: 4 servings

Ingredients

• 4 eggs
• 1/2 cup all-purpose flour
• 2 cups coarsely shredded yellow summer squash
• 1 cup coarsely shredded zucchini
• 1 (2.25 ounce) can sliced ripe olives, drained, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/2 teaspoon garlic salt
• 6 very thin tomato slices
• 1 small onion, thinly sliced, separated into rings
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

Instructions

1. Heat oven to 450 degrees F.
2. Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8 inch square baking pan.
3. Bake in the center of a 450 degrees F oven just until custard is set, about 10 minutes.
4. Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
5. Bake until cheese is melted, about 4 minutes.

Nutrition

Per serving: calories: 186 total fat: 8g saturated fat: 2g polyunsaturated fat: 1g monounsaturated fat: 3g cholesterol: 214mg sodium: 338mg carbohydrates: 19g dietary fiber: 3g protein: 11g vitamin A: 701.4IU vitamin D: 17.5IU folate: 85.0mcg calcium: 109.0mg iron: 2.7mg choline: 138.7mg

Attribution

Recipe and photo used with permission from: American Egg Board