Italian Vegetable Custard recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings

4 eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 can (2.25 ounces) sliced ripe olives, drained, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 ounces)

1. HEAT oven to 450 degrees F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.

2. BAKE in center of 450 degree F oven just until custard is set, about 10 minutes.

3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Nutrition Information: Per Serving: calories: 186 total fat: 8g saturated fat: 2g polyunsaturated fat: 1g monounsaturated fat: 3g cholesterol: 214mg sodium: 338mg carbohydrates: 19g dietary fiber: 3g protein: 11g

vitamin A: 701.4IU vitamin D: 17.5IU folate: 85.0mcg calcium: 109.0mg iron: 2.7mg choline: 138.7mg

Recipe and photograph provided courtesy of The American Egg Board - used with permission.