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Categories:
vegetable cooking spray margarine shallots garlic mushrooms zucchini green pepper milk eggs egg whites freshly ground pepper salt Bread Cheddar cheese Parmesan cheese
Viewed: 86 - Published at: 2 years agoIngredients
- Vegetable cooking spray
- 1 teaspoon reduced-calorie margarine
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 cup sliced fresh mushrooms
- 1 cup diced zucchini
- 1 cup diced green pepper
- 2 1/2 cups skim milk
- 2 eggs, beaten
- 4 egg whites, lightly beaten
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 6 cups cubed French bread
- 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
- 1/4 cup grated Parmesan cheese
Method
- Coat a large nonstick skillet with cooking spray. Add margarine, and place over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute 5 minutes or until tender. Add zucchini and green pepper; saute 5 minutes or until crisp-tender. Remove from heat, and set aside.
- Combine milk, eggs, egg whites, pepper, and salt in a large bowl. Stir in vegetable mixture, bread cubes, and cheeses. Pour mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 325° for 50 to 60 minutes or until lightly browned. Let stand 5 minutes. Cut into rectangles, and serve immediately.
