Low Calorie Crustless Veggie Quiche

• 260g Sliced Zucchini 
• 70g Large Capsicum
• 2 Cloves Garlic, Minced 
• 3 Large Eggs 
• 3 Large Egg Whites
• 180mL Cup Milk
• 3/4 Teaspoon Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 160g Cup Shredded Cheese

Method

1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced capsicum, zucchini, and roasted garlic. A little pinch of salt and pepper. Cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture
2. Preheat oven to 177°C. Spray a pie pan or square pan with nonstick spray. Set aside.
3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top.
4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.