I fixed this for breakfast today and it’s probably the best breakfast quiche I’ve done to date. Very little went into this but it sure was tasty. Induction friendly.
6 oz. grated zucchini
3 oz. onion, chopped
5 slices bacon, chopped
5 eggs, beaten
1 c. Cheddar cheese, grated
DIRECTIONS: Preheat oven to 350º. Over medium-hi heat, brown bacon in non-stick skillet. Add onion and cook until lightly browned. Add zucchini and continue cooking until zucchini begins to look translucent. Sprinkle cheese on top evenly. Beat eggs and pour evenly over the top. Pop into oven for about 15-20 minutes or until center is no longer “wet”. Cut into 5 wedges and serve.
NUTRITIONAL INFO: Makes 5 servings, each has:
18 g fat
3.6 g carbs, .60 g fiber, 3.0 g NET CARBS
18 g protein
520 mg sodium
12% RDA Vitamin B6, 40% B12, 18% calcium, 17% iron, 46% phosphorous, 34% riboflavin, 24% zinc