Serves 4-5.
Ingredients
2 tsp olive oil
1/2 medium onion, diced
1/2 cup diced red bell pepper
2 medium zucchini, zoodled (or diced)
8 large eggs
1 cup shredded mozzarella cheese
1/2 cup low-fat or fat-free cottage cheese
1/4 cup crumbled feta cheese
1 Tbsp dried thyme (or 2 Tbsp fresh thyme leaves)
1 Tbsp Greek seasoning
1/2 tsp fresh black pepper
Cooking spray (like PAM)
Directions
Preheat oven to 375°F. Prepare a 12-cup (or equivalent) casserole dish with cooking spray, and set aside.
In a nonstick frying pan, heat the oil, and add the onion, red pepper and zucchini noodles. Sauté for 3-4 minutes, until the onion is translucent and the noodles are softening but not browned. Remove the pan from the heat, and set aside to cool while you assemble the remaining ingredients.
In a large (8-cup) measuring cup, or mixing bowl, whisk the eggs until well combined. Stir in the mozzarella and cottage cheeses, until they mix with the eggs. Add the feta, thyme, Greek seasoning and black pepper, and stir well.
Spread the vegetables in the prepared casserole dish, and pour the egg mixture on top. Stir gently, to distribute everything evenly.
Bake for 35 minutes, uncovered, until the eggs are slightly puffy and browned around the edges of the casserole dish.
Serve warm or at room temperature. Can be made a day ahead, and stored, covered, in the refrigerator.