1 medium onion, diced
2 cups diced zucchini (approximately 1 large zucchini)
1 red bell pepper, diced
2 tsp olive oil
10 large eggs
2 Tbsp nonfat milk
8 oz shredded cheese (I use fat-free mozzarella or four-cheese Italian blend)
3 oz crumbled goat cheese
2 Tbsp minced fresh basil
1 Tbsp minced fresh thyme
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.
In a large nonstick frying pan over low-medium heat, add the onion, zucchini, bell pepper and olive oil. Sauté, stirring frequently, for 3-4 minutes, until the onion is translucent. Remove from heat; spread the vegetables in the casserole dish, and allow them to cool slightly while you prepare the remaining ingredients.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, goat cheese, basil, thyme, salt and pepper.
Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.
Bake, uncovered, for 35 minutes, until the eggs are puffy.
Serve hot, warm or cold.