Recipe of the Month
Baked Eggs with Cheese and Zucchini (Low-Carb)
Country Retreat B&B, Brookings, OR
Total preparation time: 20 minutes
2 teaspoon butter
2 teaspoons olive oil
1 small-onion, chopped
2 zucchini or yellow squash (thinly sliced)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 oz shredded sharp provolone or Swiss cheese
8 large eggs
1 tablespoon heavy cream or chicken broth
Preheat oven to 350 degrees. Heat the butter and oil in a large nonstick
skillet over medium heat until the butter has melted. Add the onion,
zucchini or squash, basil, 1/4 tsp of the salt, and 1/8 tsp of the pepper.
Cook, stirring occasionally, until crisp-tender, 5 to 8 minutes. Spread the
zucchini mixture over the bottom of 4 individual shallow baking dishes (or
use 1 large baking dish). Sprinkle with 2 1/2 Tbsp of the cheese, and add
the eggs (without breaking the yolks or stirring). Sprinkle with the
remaining 1/4 tsp salt, the remaining 1/8 tsp pepper, and the remaining
cheese. Drizzle with the cream or broth.
Cover with foil, and bake until the whites are set and the yolks begin to
thicken, about 15 minutes for individual dishes or 20 minutes for large
Makes 4 servings.
Per serving: 256 calories,17 g protein,6 g carbohydrates, 18 g fat,7 g
saturated fat,439 mg cholesterol,496 mg sodium,1 g fiber Diet Exchanges:0
milk,1 vegetable,0 fruit,0 bread,2 meat, 2 1/2 fat
TIME-SAVER: Make extra servings of this dish, and refrigerate them in a
covered container for up to 2 days. Reheat, covered, at 350 degrees for 10
to 15 minutes. For an on-the-go breakfast sandwich, tuck the eggs into a
roll or between slices of bread.
off to Pancakes with Personality® Winner Joanne Nichols of the
Arbor Inn in Rye, NH, and runner-up Cyndi Cobb from the Colby Hill Inn.
In addition to print and radio coverage, the contest was featured in
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Boston Chronicle on February 27, 2008.
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