Egg Ratatouille Pie

Allergies: Eggs4 ServingsCalories: 384 per serving
Add to favoritesPrint recipeGrocery list
  • h

Phase 1-2-3

Ingredients

  • 3/4 lbs prosciutto, cut into 1″ pieces
  • 16 egg whites, beaten
  • 3 cups zucchini, chopped
  • 2 cups green peppers, chopped
  • 2 cups green onions, chopped
  • 2 cloves garlic, crushed
  • 1 cup crushed tomato
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 3/4 tsp sea salt
  • 1/4 tsp pepper
PESTO SAUCE
  • 1/2 cup basil leaves
  • 1 tsp olive oil
  • 1 tsp garlic, crushed

Directions

  1. Heat oven to 400 degrees.
  2. Lightly grease a 10×1 1/2” pie plate.
  3. Cook zucchini, pepper and garlic in olive oil in 10” skillet over medium heat, stirring occasionally until vegetables are crisp and tender (5 to 10 minutes).
  4. Spread vegetables and seasoning in pie plate and top with prosciutto and green onions.
  5. PESTO SAUCE:
  6. Wash and dry basil.
  7. Remove stems.
  8. Blend with garlic, salt and add olive oil.
  9. Beat egg whites with pesto until smooth.
  10. Pour into pie plate.
  11. Bake until knife inserted halfway between center and edge comes out clean, after 30 to 35 minutes.
  12. Let stand 5 minutes before cutting.
  13. Serve with warmed crushed tomato
Share this recipe