Diabetes Recipes

Italian Baked Eggs

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Italian Baked Eggs

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Nutrition Facts

Makes: 4 Serving(s)

Amount Per Serving

Calories: 120

Total Fat: 5g

Saturated Fat: 1.5g

Cholesterol: 50mg

Sodium: 120mg

Total Carbohyrdates: 8g

Dietary Fiber: 1g

Sugars: 5g

Protein: 11g

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Make this for: Breakfast

Category: Poultry

This Recipe Makes: 4 Serving(s)


The eggs in this recipe are just the egg whites baked with zucchini, onion, sweet pepper and mozzarella seasoned with fresh basil. Chopped tomato optional. (NOTE: tomatoes not in analysis)

What you'll need

  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red or green sweet pepper
  • 2 small cloves garlic, minced
  • 2 tsp. olive oil
  • 6 med egg whites
  • 1 med egg
  • 1 cup fat-free milk
  • 1 tbsp. shredded fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 1 med chopped tomato (optional)


  • Step 1
    In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside.
  • Step 2
    In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into four individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter.
  • Step 3
    Bake in a 350-degree oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand for five minutes before serving. If desired, sprinkle with chopped tomato.
  • Step 4
    Garlic Storage Tip: Keep garlic on hand for adding a boost of flavor to many recipes - without adding fat or calories. Store fresh garlic in a cool, dry, dark place. Leave the bulb whole, as individual cloves dry out quickly. Minced garlic is available in easy-to-use jars and will keep in the refrigerator for up to 6 months.

Diabetic Exchanges

  • Milk: Fat-Free, Low-Fat: 1/2
  • Non-Starchy Vegetables: 1/2
  • Meat/Meat Substitutes: Lean: 1