|1 tbsp||olive oil||15 mL|
|3 cups||thinly sliced zucchini||750 mL|
|1 cup||chopped onion||250 mL|
|1||clove garlic, minced||1|
|3 ½ oz||goat cheese, crumbled||100 g|
|¼ cup||halved, pitted kalamata olives (optional)||50 mL|
|3 tbsp||minced soft sun-dried tomatoes*||45 mL|
|5||Naturegg™ Omega Plus™ eggs||5|
|1 carton||Naturegg™ Omega Plus™ Liquid eggs||250 g|
|¾ cup||2% milk||175 mL|
|½ tsp||dried basil (or 1 tbsp/15 mL finely chopped fresh basil)||2 mL|
|Salt and pepper, to taste|
1. Heat oil in large non-stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. Transfer mixture to 9-inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun-dried tomatoes and olives.
2. Whisk together eggs, milk and basil in large bowl. Season with salt and pepper. Pour egg mixture over zucchini mixture.
3. Bake in preheated 350°F (180°C) oven until set in centre, about 35 to 40 minutes.
* For gluten-free: check sun-dried tomatoes to make sure they are gluten-free.
NUTRITIONAL INFORMATION PER SERVING
(based on shell eggs)
Calories: 190 | Fat: 13 g | Saturated Fat: 6 g | Carbohydrates: 7 g | Dietary Fibre: 2 g | Protein: 12 g | Sodium: 190 mg
We love having scrambled eggs with cheese, crescent rolls, cinnamon buns, bacon and sausage.
Debbie S. says
Quiche and bacon, fresh squeezed orange juice and coffee
Wendy Jensen says
My favorite holiday breakfast is a huge omelette that my husband makes!
Caryn Salageanu says
I love making french toast over the holidays!
Randa Derkson says
We do a Ukranian Breakfast it is amazing.
Poached eggs in cream, perogies in cream, and fried ukranian garlic sausage in (you guessed it) cream.
French Toast and bacon.
Angela M says
We always have oatmeal. It's a family tradition.
my fave holiday breakfast is homemade waffles with yogurt dip.
Cathy C says
I like bacon and eggs breakfast Christmas morning