Ingredients
¼ cup Italian parsley, snipped
¼ cup zucchini, shredded
2 medium mushrooms, sliced
1 Tbsp onion, finely chopped
1 garlic clove, pressed
1Tbsp sundried tomatoes, chopped
4 Eggland’s Best large eggs
1 Tbsp fat-free milk
¼ cup quinoa, cooked
¼ cup mozzarella cheese
Cooking oil spray
Directions:
Heat oven to 350. Spray oven-safe 8” skillet with cooking oil, sauté veggies and seasoning for 2-3 minutes. In a small bowl, whisk eggs, milk, and quinoa. Pour over veggies. Use spatula to gently lift veggies so egg mixture can flow beneath. Sprinkle top with mozzarella cheese. Bake for 20-25 minutes. Slice and serve. Serves 2.
*This recipe can be easily doubled or tripled to suit your needs. I made this Italian styled omelet very quickly by using left over veggies and quinoa (brown rice substitutes nicely) from my meatloaf dinner the night before. Use any vegetables you have on hand: broccoli, cauliflower, spinach, red bell pepper, etc. The important thing is to keep the proportions similar. Too many veggies add moisture that can cause the egg to separate making the dish more of a crumble.