Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Although I cannot lay an egg, I am a very good judge of omelettes"
-George Bernard Shaw

The refrigerator light goes on...

This is a super simple dish to make: the hands-on preparation time takes about 20 minutes or so. The best part of this is that the dish is actually better as leftovers the next day.

Egg Sizes

Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).

With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.

1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol


Crustless Zucchini Quiche

Servings = 4 | Serving size =1/4 pie

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes good leftovers.

2 tsp olive oil
1 large onion (diced)
16 ounces zucchini (cut into 1/4 inch dice)
8 large eggs
4 ounces provolone cheese (grated)
1/8 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves
6 large black olives (cut into slivers)
4 tsp capers

Crustless Zucchini Quiche recipe from Dr. Gourmet
Preheat the oven to 325F.

Place 1 teaspoon of the olive oil in a medium skillet over medium high heat.

When the oil is hot, add the onion and cook for about 5 minutes. Toss frequently.

Remove and let cool.

Add the other teaspoon of olive oil to the pan and then the zucchini.

Cook for about 5 minutes. Toss frequently. Remove and let cool.

Place the eggs in a large bowl and whisk until frothy.

Add the cheese, salt, basil, oregano, marjoram, thyme, olives and capers. Whisk until blended.

Fold in the cooled onions and zucchini until well blended.

Place the mixture in a large pie pan or springform pan.

Bake for 40 minutes.


Nutrition Facts

Serving size = 1/4 pie

Servings = 4


Amount Per Serving

Calories 302 Calories from Fat 163
% Daily Value
Total Fat 18g 30%
    Saturated Fat 6g 26%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 439mg 147%
Sodium 558mg 23%
Total Carbohydrates 14g 3%
    Dietary Fiber 2g 10%
    Sugars 7g
Protein 22g
Vitamin A 17% Vitamin C 41%
Calcium 30% Iron 17%
Vitamin K 7 mcg Potassium 596 mg
Magnesium 49 mg