Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. diced yellow bell pepper | ||
| ½ c. chopped onion | ||
| 4 Hy-Vee large eggs | ||
| 4 Hy-Vee egg whites | ||
| ½ c. Hy-Vee nonfat milk | ||
| 4 oz. shredded reduced-fat Cheddar cheese (1 c.) | ||
| ¼ c. Hy-Vee sliced black olives | ||
| 6 slice(s) Hy-Vee Bakery whole-wheat bread |
Directions
- Preheat oven to 350 degrees. Coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add bell pepper and onion; cook and stir until tender. Remove from heat; set aside.
- In a large bowl whisk together whole eggs, egg whites, milk, Cheddar, olives, and salt and pepper to taste. Stir in bell pepper mixture.
- Coat a 2-quart baking dish with nonstick cooking spray. Layer bread slices in dish; pour egg mixture over bread. Bake 30 to 45 minutes or until a knife inserted into the center comes out clean. Cut into squares and serve immediately.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 135mg
- Sodium: 415mg
- Total Carbohydrates: 18g
- Protein: 15g
Recipe Source:
Try-Foods International.