Breakfast Veggie Casserole

Preheat oven to 400 and lightly coat two 8-ounce ramekins (3 ½ inch diameter) with cooking spray. Cut a circle from each slide of bread and firmly press into bottoms of both ramekins; set aside.

Lightly coat an 8" sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper, and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3-5 minutes. Promptly remove from heat; set aside.

In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, 20 minutes (knife inserted into center will come out clean). Remove promptly from oven; let sit for 5-10 minutes before serving. It will pull away from the sides.

NOTE: I found this on the Weight Watchers site and it is 3 points per serving. I did add some Tabasco for added flavor. It was like an omelet, of course, but was very good and plenty for us. I did serve it with fresh orange slices (and a piece of toast and jelly for my husband). A note suggested throwing in some diced Canadian-style bacon for a smoky flavor but noted that would affect the Points value of the meal. I did find the 8 ounce ramekins at Williams-Sonoma. I went to Bed, Bath, and Beyond but all they had were the 6 ounce ones.