You are here

Mediterranean Breakfast Bake

Healthycooking's picture
  Nonfat ricotta cheese 15 Ounce (1 Container)
  Olive oil 1 Teaspoon
  Scallions 1 1⁄2 Cup (24 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Feta cheese 2 Ounce, crumbled
  Ground allspice/Nutmeg 1⁄4 Teaspoon
  Yellow squash 3 Small, thinly sliced
  Ground black pepper To Taste
  Egg 1
  Egg whites 4
  Dried italian herb seasoning 1⁄2 Teaspoon
  Phyllo dough sheets 5 , thawed (If Frozen)
  Shredded reduced fat mozzarella cheese 1 Cup (16 tbs)
  Sweet red peppers 2 , roasted
  Parmesan cheese 1 Tablespoon, grated
  Salt To Taste

Set a strainer over a small bowl.
Pour in the ricotta and let drain for 10 minutes.
Warm the oil in a large no-stick skillet over medium heat.
Add the scallions and garlic.
Cook for 2 to 3 minutes, or until tender.
Ad the feta and cook for 1 minute, or until almost melted.
Transfer to a large bowl.
Stir in the ricotta and allspice or nutmeg.
Coat the same skillet with no-stick spray.
Add the squash and cook stirring occasionally, over medium heat, for 3 to 4 minutes, or until softened.
Season with the salt and black pepper.
Transfer to a medium bowl.
Coat the skillet with no-stick spray.
Place over medium heat.
In a small bowl, lightly beat the egg, egg whites, and Italian herb seasoning.
Pour into the skillet, cover, and cook for 2 minutes, or until the eggs are almost set.
Flip the omelet over and cook for 2 minutes, or until the eggs are set.
Transfer to a plate.
Preheat the oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
Drape 2 sheets of the phyllo across the baking dish; press into place along the bottom and over the sides.
Mist with no-stick spray.
Working in the opposite direction, drape 2 more sheets of the phyllo across the baking dish.
Mist with no-stick spray.
Sprinkle with 1/2 cup of the mozzarella.
Top with the ricotta mixture.
Layer with the omelet, roasted peppers, squash, and the remaining 1/2 cup mozzarella.
Sprinkle with the Parmesan.
Cut the last sheet of phyllo in half and place on top of the dish.
Fold the overhanging phyllo over the top to completely cover the mixture.
Mist with no-stick spray.
Bake for 40 to 45 minutes, or until golden brown and hot throughout.
Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2110 Calories from Fat 641

% Daily Value*

Total Fat 74 g114.3%

Saturated Fat 43 g214.9%

Trans Fat 0 g

Cholesterol 399.1 mg133%

Sodium 4297.5 mg179.1%

Total Carbohydrates 179 g59.7%

Dietary Fiber 25.6 g102.2%

Sugars 75.6 g

Protein 192 g383.1%

Vitamin A 243.2% Vitamin C 591.5%

Calcium 490.1% Iron 45.2%

*Based on a 2000 Calorie diet

Mediterranean Breakfast Bake Recipe