1 ½ cups yellow squash, sliced
1 ½ cups zucchini, sliced
1 large orange bell pepper, chopped
1 cup spinach leaves, rough chopped
2 cloves roasted garlic
1 TBSP. ground thyme
3 large eggs
3 large egg whites
¾ cup non-fat milk
¾ tsp. salt
¼ tsp. ground black pepper
2/3 cup reduced-fat shredded cheese
2 TBSP. grated parmesan
1. Heat a large skillet over medium-high heat. Spray with non-stick spray and add sliced squash and zucchini, bell pepper, roasted garlic, and thyme. A little pinch of salt and pepper. Stirring frequently , cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
2. Preheat the oven to 350 degrees F. Spray a 9-inch pie pan or square pan with nonstock spray. Set aside.
3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together intil thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes before slicing. Store in fridge for up to 4 days.