Are you looking for a new weekend breakfast recipe? This is one of my favorites, particularly in the spring and summer months. It does take some preparation, but it is most certainly worth the effort! It is early for summer squash in most gardening zones, but you can find a nice selection of fresh squash at the Farmer's markets and some supermarkets.
Featured recipe from
Day 6: Beyond the 5 Day Pouch Test, page 144.
Shared with permission, LivingAfterWLS, LLC (C) 2012.
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| Summer Squash |
Custard doesn't have to be sweet to be delicious. This savory brunch custard makes gr eat use of fresh summer vegetables. After you have tried it with squash and tomatoes, experiment with other fresh vegetables like peppers, mushrooms, and even diced or shredded winter squash. Explore your creative Receptiveness! See page 74 of
Day 6: Beyond the 5DPT.
Italian Vegetable Egg Custard
Ingredients:
Cooking spray
4 eggs
1/2 cup all-purpose flour
2 cups summer squash, shredded
1 cup zucchini, shredded
1/2 cup black olives, sliced, divided
2 Tablespoons Parmesan cheese, grated
1 teaspoon Italian seasoning blend
1/2 teaspoon garlic salt
1 medium tomato, thinly sliced
1 bunch green onions, sliced 1/2-inch thick
1/2 cup mozzarella cheese, shredded
Directions:
Preheat the oven to 450°F and place the rack in the middle of the oven. Spray an 8-inch square baking pan with cooking spray.
In a medium bowl beat the eggs and flour until smooth. Stir in summer squash, zucchini and 1/4 cup olives; mix well. Spread in prepared baking pan. Place in center of oven and bake until custard is set, about 10 minutes. (see note). Remove to a warm trivet.
Mix the Parmesan cheese, Italian seasoning blend and garlic salt together and sprinkle evenly over the baked custard. Top evenly with tomato slices, remaining olives, sliced green onion and mozzarella cheese. Divide into four equal portions and serve warm.
Learn More: Health Benefits of Eggs
Note: To determine that the custard is done insert a wooden skewer or toothpick into the center about two-thirds down. If it comes out clean the custard is done. If the custard is almost done turn the oven off and leave the oven door slightly ajar so the custard will finish cooking
Serves 4. Per serving: 232 Calories; 12g Fat; 13g Protein; 19g Carbohydrate; 3g Dietary Fiber.
Day 6: Beyond the 5 Day Pouch Test
Thousands of people around the world use Kaye Bailey’s 5 Day Pouch Test to stop weight gain after weight loss surgery and return to the basics prescribed by their bariatric center. But what happens on Day 6? Kaye Bailey answers that question sharing her generous spirit of compassion and belief in others as she shares her secrets for working with the surgical weight management tool for lifetime weight maintenance. Readers quickly learn that working with the tool, not against it, brings optimum success and healthy long-term weight management. No gimmicks. No quick fixes. Just profound sensibility delivered in the powerful “you can do this” style we have come to expect from Ms. Bailey. The 66 recipes will put delicious guilt-free food on your table as you nurture your best life and health with weight loss surgery. Kaye’s Day 6 lifestyle is suitable for all bariatric procedures including gastric bypass, adjustable gastric banding, gastric sleeve and others.
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