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Tomatoes: Crustless Tomato Quiche

Source of Recipe


Internet






List of Ingredients



• 2 teaspoons olive oil
  
• 2 medium red bell peppers, diced
  
• 1 medium green bell pepper, diced
  
• 1 medium onion, minced
  
• 1 cup chopped tomato
  
• 2 whole eggs
  
• 3 egg whites
  
• 1 cup low fat (1%) milk
  
• 1/4 cup grated parmesan cheese
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2/3 cup flour
  
• 1 cup bottled salsaPr
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Spray a 9 inch quiche pan without a removeable bottom or a 7x11 inch baking dish with cooking spray.
   
   
3. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion, cook, stirring frequently until vegetables have softened about 5 minutes.
   
   
4. Stir in tomato and cook until almost all of the liquid has evaporated, about 5 minutes.
   
   
5. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature.
   
   
6. In a large bowl, beat together whole eggs and egg whites. Stir in milk, parmesan, salt and pepper and mix until well combined. Whisk in flour.
   
   
7. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes.
   
   
8. Cool quiche 10 minutes before cutting into 6 wedges.
   
   
9. Serve topped with salsa.
   
   
10. 169 calories per serving.