Serves: 5

Total Cooking time: 56 Minutes

Ingredients:      

            2 cups eggplant, chopped

            1 cup zucchini, chopped

            1 cup red bell pepper, chopped

            1 cup yellow onion, chopped

            2 cloves garlic, minced

            2 tsp. extra virgin olive oil

            4 artichoke hearts, chopped

            1 egg

            1 cup egg whites

            1 cup milk

            ½ tsp. ground black pepper

            ½ tsp. dried thyme

            ½ tsp. dried oregano

            ½ cup fresh basil, torn in pieces

            ¾ cup part skim mozzarella cheese, shredded

            Olive oil cooking spray

Directions:

            Preheat oven to 425. In a large skillet over medium heat saute eggplant, zucchini, bell pepper, onion, and garlic in oil for 10 minutes. Them turn off heat and gently fold artichokes into the vegetable mixture. Next in a medium size bowl whisk egg, egg whites, milk, black pepper, thyme and oregano. Add egg mixture, basil and mozzarella to vegetable mixture. Gently stir until eggs and cheese is evenly distributed. Lastly in an 8 inch glass dish that is misted with cooking spray pour in egg and vegetable mixture. Place in oven and cook for 25- 30 minutes. Let sit for ten minutes once finished before serving.

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