This is another one of those great recipes that you can really tweak in dozens of ways.  It’s based on this one from pinchofyum.com.  Our attempts were never as pretty as Lindsay’s, but, we were more focused on making a lot of it and making it a bit more macro friendly.  😉  We’ve tried a few different versions… with her original suggestion of swiss and mozzarella cheeses, with feta cheese, with parmesan cheese, with no cheese… and, as per usual, we did find a way to add some extra protein.  We also added a yummy corn salsa from Trader Joe’s to give it a little kick.  Here’s the version that I think will be our basic go-to, but, definitely use your imagination and mix it up!

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 cans sweet corn, drained and rinsed
1 jar Trader Joe’s Corn and Chile Tomato-Less Salsa
4 medium zucchini, sliced thin (about 4 cups)(I like to use a mix of green and yellow squash to make it pretty :))
10 oz turkey ham steaks, diced
Dried basil
Dried oregano
Salt
4 eggs, beaten

Directions

Preheat the oven to 375 degrees.

Heat oil in large deep skillet over medium high heat.  Saute zucchini until it cooks down a bit, softens, and releases some of it’s water/moisture.

Drain the water out of the skillet and add onions, ham, corn, and corn salsa; sauté 5-10 minutes. Remove from heat.

Add the basil, oregano, and salt. Stir to combine. Remove from heat, let it cool a bit, and add the beaten eggs (you don’t want the heat of the sauteed veggies and ham to cook the eggs too fast).

Spray 2 9×13 pans (I use these disposable ones) with nonstick spray and transfer the mixture to the pans. Cover with foil (you can spray the foil to keep it from sticking), and bake for 20 minutes.  Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

For each of 8 servings:   208 calories,  6 grams of fat, 25 grams of carbs ( 2 grams of fiber), 13 grams of protein.

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