Crustless Veggie Quiche

1 and 1/2 cups sliced yellow squash
1 and 1/2 cups sliced zucchini
1 bell pepper, chopped (large)
2 cloves roasted garlic, minced
¼ tsp. onion powder
1 tsp. ground thyme (or fresh chopped)
3 large eggs
3 large egg whites
¾ cup skim milk
¼ tsp. each salt and black pepper
⅔ cup crumbled reduced-fat feta cheese
2 tbsp. chopped scallions
¼ cup panko bread crumbs

Preheat oven to 350F degrees. Spray a 9-inch pie pan with nonstick spray.

Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, onion powder, thyme and a pinch of salt and pepper. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

In a large bowl, whisk egg and egg whites, skim milk, chopped scallions, salt, and pepper together until combined. Arrange veggies into the prepared pan. Top with reduced-fat feta cheese, then pour the egg mixture on top. Sprinkle with panko bread crumbs.

Bake for 35 minutes or until eggs are set. Cool for 10 minutes on a wire rack before serving.

Makes 6 servings.