Tomato Zucchini breakfast bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 c shredded zucchini1 c chopped tomato16 egg whites1 cup fat free cottage cheese1/2 tsp each papkrika and pepper1/4 tsp salt1 tbsp onion powder1 cup garbanzo flour
Preheat oven to 375 and spray a cake pan with nonstick spray. Mix zucchini, tomato, and cottage cheese in one bowl. In another bowl mix with an electric mixer the egg whites, a splash of water, paprika, pepper, salt, onion powder, and garbanzo flour. Combine the bowls, mix. Pour in to greased cake pan. Bake for 50 minutes or until toothpick comes out of the center clean. May take an hour.
Cut in to 9 pieces.
Serving Size: Makes 9 large slices
Number of Servings: 9
Recipe submitted by SparkPeople user TINK053184.
Cut in to 9 pieces.
Serving Size: Makes 9 large slices
Number of Servings: 9
Recipe submitted by SparkPeople user TINK053184.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 0.9 g
- Cholesterol: 2.2 mg
- Sodium: 193.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 13.1 g
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