My Healthy Kosher Kitchen
Whether you haven't touched a spatula in this lifetime or are a cooking pro, I hope that you enjoy my fresh take on healthy kosher cuisine!
xo Sierra
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My Dad taught me this recipe when I had a house full of guests one weekend and wanted to have a nice breakfast ready for them when they woke up.
This is now my favorite thing to make when I host a Sunday brunch. It’s one of those dishes that look impressive but are extremely easy. Serve with whole wheat toast or English muffins and some fresh squeezed OJ and you’ve got yourself a lovely meal!
Dish Type: Dairy- Meal
Prep Time: 10 minutes
Cook Time: 45- 60 minutes
Total Time: approx 1 hour
Ingredients:
- 6 eggs, beaten
- 6 egg whites, beaten
- 6 oz of low-fat feta
- 2 medium sized bell peppers (yellow, red or orange), chopped
- 1 yellow zucchini, sliced
- 1 green zucchini, sliced
- 1/4 cup parmesan cheese
- salt and pepper to taste
- 3-5 sprigs of fresh thyme
Instructions:
- Preheat oven to 350 degrees.
- Place peppers and feta cheese evenly around bottom of a pyrex baking dish and pour eggs and egg whites on top.
- Top with zucchini (yellow and green), parmesan cheese, salt, pepper and thyme.
- To test if center is cooked shake gently, if center is jiggly it needs more time.
- Bake for 45 minutes to 1 hour or until top is crispy and center is cooked.
Enjoy!
Serves: 6
Nutrition Info (per serving): 194 cals, 7g fat, 1g carbs, 3g fiber, 16g protein, 488 mg sodium
