YOUR SOLIN GENERATED RECIPE
Oven-baked eggs and tender zucchini ribbons are whisked with creamy milk and sharp cheddar for a savory, golden-crusted dinner that melts in your mouth.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 medium zucchini
0.75 ounce sharp cheddar cheese
2 tablespoon 2% milk
1 teaspoon extra virgin olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Grate the zucchini using a box grater, then place the shreds in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
Add the squeezed zucchini to the skillet and sauté for 3 to 4 minutes until softened and slightly browned.
In a medium mixing bowl, whisk together the whole eggs, egg whites, milk, sea salt, black pepper, and garlic powder until well combined and frothy.
Pour the egg mixture into the skillet over the zucchini, stirring gently to distribute the vegetables evenly.
Sprinkle the shredded sharp cheddar cheese over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is set and the edges are lightly golden brown.
Remove from the oven, let it cool for 5 minutes, then slice and serve.