| Total sodium per serving: 185mg |
Total calories per serving: 202 |
Servings: 4 |
Ingredients
- 1 tbsp olive oil
- 1 cup shredded zucchini
- 1/4 cup finely chopped onion
- 1/2 cup light Ricotta cheese
- 5 large eggs
- 1/3 cup shredded Swiss cheese
- cooking spray
- pepper to taste
Directions
1. Pre-heat oven to 375°F
2. Lightly spray a 9 inch Pyrex glass pie plate or a casserole dish, set aside.
3. Place the olive oil in a non-stick skillet and place on stove over medium heat, add the zucchini and chopped onions. Sauté for about 5 minutes or until the vegetables are cooked through and the onion is translucent. Set aside to cool slightly.
4. Break the eggs into a large bowl and beat with a fork, add in the Ricotta cheese and mix well.
5. Add the cooked vegetables into the egg and cheese mixture. Stir well and season with pepper, if desired.
6. Pour the mixture into the prepared pie plate or casserole dish
7. Sprinkle entire top of the egg mixture with shredded Swiss cheese.
8. Place the dish in the centre of a baking sheet and place it in the pre-heated oven.
9. Bake for 30 minutes, or until top is golden brown and the center of casserole is set.
10. Remove from oven and allow to cool for 5 minutes before cutting.
11. Serve warm.
Makes 4 servings, each serving has 202 calories, 185mg sodium, 3.9g carbohydrates with ingredients used
Original recipe found at weekofmenus.blogspot.com, rewritten and adapted for low sodium.
