Serve this egg bake for Sunday brunch or for a simple weeknight meal.
4 eggs
½ 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
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
¼ teaspoon garlic powder
6 very thin tomato slices
1 small onion, thinly sliced and separated into rings
½ cup shredded low-fat Monterey Jack cheese
Recipe and photo courtesy of the Egg Nutrition Center