Italian Vegetable Custard

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

Heat oven to 450°F.
In a medium bowl, beat the eggs and ﬂour until smooth.
Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well.
Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes.
In a small bowl, mix the Parmesan cheese, basil, and garlic powder. Sprinkle the cheese mixture over the custard.
Top the custard with the remaining olives, tomato slices, onion rings, and Monterey Jack cheese.
Return the pan to the oven and bake until the cheese is melted, about 4 minutes.

Recipe and photo courtesy of the Egg Nutrition Center

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