Serves: 6
Total Calories: 596

1 tablespoon olive oil
6 small yellow squash, sliced
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons chopped parsley
Fresh ground pepper
2 medium tomatoes, sliced
4 egg substitute equivalents
1 cup skim evaporated milk

1. In a large skillet over medium heat, heat oil. Add squash, onion, and garlic and sauté for 5 minutes. Add parsley and pepper.

2. Layer squash mixture and tomatoes in a casserole dish. Combine eggs with evaporated milk, blending well, and pour over vegetables. Bake at 350°F for 20 to 25 minutes or until custard is set. Remove from oven and let cool slightly before serving.

EXCHANGES
1/2 Starch
2 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 113
Calories from Fat 26
Total Fat 3 grams
Saturated Fat 0 grams
Cholesterol 2 milligrams
Sodium 109 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 2 grams
Sugars 10 grams
Protein 8 grams

Nutritional Facts:

Serves: 6
Total Calories: 596
Calories from Fat: 47

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