|4 1-ounce slices||eggs|
|1/2 cups||skim milk|
|1/2 cups||biscuit mix|
|1/2 cups||Parmesan cheese, shredded|
|1 teaspoons||dried basil|
|2 teaspoons||Italian seasoning|
|1 cups||onion rings, thinly sliced|
|2 cups||zucchini, sliced|
|1 tablespoons||olive oil|
|2 cups||Italian cheese, shredded|
- Coat a deep dish pie plate or quiche dish with cooking spray, set aside. In a large non-stick skillet, heat olive oil; add zucchini and onion and sauté over medium-high heat, stirring until vegetables become limp and slightly brown, about 7-9 minutes.
- Stir in Italian seasoning, basil and Parmesan cheese, remove from heat. In a large bowl beat eggs; stir in biscuit mix. Add milk and continue mixing until thoroughly blended. Add Italian cheese and vegetable mixture, mix well.
- Pour blended mixture into the pie or quiche dish. Bake in a 350ºF oven until a knife inserted in center of tart comes out clean, or about 35 minutes.