Zesty Mediterranean Low-Calorie Breakfast Casserole
A vibrant, low-calorie Mediterranean breakfast casserole packed with colorful vegetables, eggs, and feta cheese. Perfect for a healthy and satisfying start to your day.
Equipment
- baking dish (9x13 inch)
- large non-stick skillet
- large bowl
- whisk
- knife
Ingredients
Main Ingredients
- 1 dozen eggs or 2 cups liquid egg whites
- 1 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/4 cup Kalamata olives sliced
- 1/4 cup sun-dried tomatoes oil blotted or rehydrated, chopped
- 1/2 cup crumbled reduced-fat feta cheese
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried oregano
- fresh basil or parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large non-stick skillet and sauté zucchini, red bell pepper, and red onion for 5-7 minutes. Add sliced Kalamata olives and chopped sun-dried tomatoes, cooking for another 2 minutes.
- Whisk together eggs and almond milk in a large bowl, then season with salt, pepper, and dried oregano.
- Spread the sautéed vegetables evenly in the baking dish and pour the egg mixture over them.
- Sprinkle reduced-fat feta cheese over the top of the casserole.
- Bake for 30-40 minutes until set and lightly golden; a knife inserted into the center should come out clean.
- Remove from the oven, let stand for 5-10 minutes, then slice and serve, garnishing with fresh basil or parsley if desired.
Notes
This casserole is a great option for meal prep. You can prepare it ahead of time and store it in the refrigerator for quick breakfasts throughout the week. Adjust the vegetables based on what you have on hand.