Late-Summer Crustless Pepper Tart

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Mini vegetables add visual interest to any meal, and petite sweet peppers hold a particular charm. But if you can’t find them, just substitute full-sized peppers cut into strips.

  • SERVINGServings

Ingredients

  • 2 Tbs. vegetable oil
  • 8 oz. mini sweet red and yellow peppers, cored, seeded and sliced into rings
  • 1 medium-sized zucchini, chopped
  • 3 cloves garlic, minced
  • 4 large eggs
  • 1/4 cup fat-free milk
  • 1/2 cup shredded cheddar cheese
  • 3 Tbs. grated Parmesan cheese
  • 3/4 cup chopped cilantro for garnish

Preparation

  1. Preheat oven to 450F.
  2. Heat oil in deep, 10-inch ovenproof skillet over medium heat. Add peppers, zucchini and garlic, and sauté 10 minutes, or until vegetables begin to soften.
  3. Whisk together eggs, milk and 1/4 cup water in small bowl. Stir in cheddar and Parmesan cheeses. Add egg mixture to vegetables in skillet. Cook 5 to 7 minutes, or until almost set, lifting the edges of the tart to let uncooked eggs run underneath.
  4. Transfer skillet to oven. Bake 5 minutes, or until top of tart is golden brown. Sprinkle with cilantro, and slice into wedges.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 241
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 230 mg
  • Fat Content: 18 g
  • Fiber Content: 2 g
  • Protein Content: 13 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 240 mg
  • Sugar Content: 2 g