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recipes

Italian Vegetable Custard

20 minutes
40 minutes
6 servings
11-15 Grams

Ingredients

  • 4 eggs
  • ⅓ cup all-purpose flour
  • ¼ cup skim milk or milk alternative
  • ¼ cup BiPro Whey Protein Isolate, Unflavored
  • 2 cups yellow summer squash, shredded
  • 1 cup zucchini, shredded
  • 1 – 2.25 oz. can black olives, sliced, drained
  • 2 cloves garlic, chopped
  • 1 tsp basil, dried
  • ½ onion, small, thinly sliced
  • 2 Tbsp parmesan cheese, grated
  • ½ cup monterey jack cheese, shredded

Directions

  1. Preheat oven to 400°F.
  2. Mix together eggs, flour, milk and BiPro until smooth. Add summer squash, zucchini, olives, garlic and basil and mix well.
  3. Spread in a greased 8” pan or casserole dish. Sprinkle with sliced onions.
  4. Bake at 400°F for 30 – 35 minutes, or until center is set.
  5. Remove from oven. Sprinkle with parmesan and monterey jack cheeses. Return to oven just long enough to melt the cheeses (about 3 minutes).

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