Zucchini and Egg Breakfast Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
2 medium zucchini, grated
6 large eggs
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/2 cup onion, diced
1/2 cup diced tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup shredded low-fat cheese (optional) 
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large skillet, heat olive oil over medium heat.
3. Add diced onion and bell pepper. Sauté for 3-5 minutes until softened.
4. Stir in chopped spinach and grated zucchini. Cook for an additional 3-4 minutes until the zucchini is tender.
5. In a large mixing bowl, whisk together eggs, garlic powder, onion powder, paprika, salt, and pepper.
6. Add the sautéed vegetable mixture to the bowl and mix well.
7. Fold in diced tomatoes and shredded cheese if using.
8. Pour the mixture into a greased 9×9 inch baking dish.
9. Bake for 25-30 minutes, or until the center is set and slightly golden.
10. Let cool for 5 minutes before slicing. Serve warm.
Micronutrient Information (per serving):
Calories: 130
Protein: 9g
Fat: 7g
Carbohydrates: 4g
Fiber: 2g
Sugars: 2g
Vitamin A: 540 IU
Vitamin C: 20 mg
Calcium: 70 mg
Iron: 1 mg
This Zucchini and Egg Breakfast Casserole is low in carbohydrates and packed with nutrients, making it an ideal choice for a diabetic-friendly breakfast. Enjoy!
