Food types per serving: ½ Protein, 2 Vegetable, 1 Oil
Extra virgin olive oil
Zucchini (use a mixture of green and yellow) 1/3 cup scallions, sliced thin
Garlic cloves, minced
1 tsp. dried marjoram
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup chopped fresh dill
1/3 cup chopped fresh parsley
5 extra large eggs (organic)
3 egg whites
2 roma tomatoes, thinly sliced
Preheat oven to 325°.
Spray a 9″ round baking dish with olive oil and set aside.
Cut zucchini into medium-thin slices.
Heat olive oil in large skillet over medium heat.
Add the zucchini, scallions, garlic, marjoram, salt and pepper.
Cook, stirring frequently, until zucchini begins to brown, about 5-7 minutes.
Drain and discard any liquid. Transfer to a large bowl.
Beat eggs with the egg whites and add to the zucchini mixture, along with the dill and parsley.
Pour into prepared baking dish.
Decorate the top with sliced tomatoes and bake for 50-60 minutes until the eggs are set and top is browned.
Serve immediately or at room temperature.