Just in case you don’t remember, there might be a special holiday coming up this Sunday. One that you might not want to forget. Sunday is Mother’s Day. I am not a mother myself (unless you count 4-leggged children), so I’d like to say a big thanks to both of our mothers!
My blog assignment this month for the Secret Recipe Club was Carolyn from All Day I Dream About Food. Carolyn’s site is a great reference for some delicious but healthy eats and many of her recipes are low-carbohydrate, gluten-free, or both. I have visited Carolyn’s site prior to this assignment, and it actually did not take me too long to pick out a recipe because I have had this egg bake saved to make for almost a year. Guess this group was the push I needed to (finally) make it! Does anyone else have the experience where they wait forever to make a recipe and then after they finally do, wonder why they waited so long! That was exactly what happened here. We loved this meal!
While it is not labor intensive, this torta does take awhile to make as it needs to bake for approximately 90 minutes. I adapted it a little bit to our tastes, and by swapping in some lower-fat dairy products. It turned out well, so they seem to have worked okay. My advice would be to pop this torta in the oven when you’ve got something else to do around the house. Your house will smell amazing and it will be done before you know it! Better yet, get up a little early on Sunday and surprise Mom with this for breakfast/brunch. It would certainly be a great way to say, “I love you!”
Summer Vegetable Torta
Adapted from All Day I Dream About Food
1/2 medium onion, chopped
3 medium zucchini, sliced about 1/4-inch thick (could swap some summer squash in too)
1 (12oz) jar roasted red peppers (or 2 fresh peppers), cut into 1/4-inch strips
1 pkg (8oz) 1/3-less fat cream cheese, cubed
6 large eggs
1/4 cup skim milk
2-3 garlic cloves, minced
3 Tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. ground black pepper
8oz. Swiss cheese, shredded
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray. Set aside.
Heat a skillet over medium heat. Spray with non-stick spray and saute zucchini and onions (and fresh peppers if using) until softened, about 10 minutes (my peppers are in this picture – that was an oops).
In a medium bowl, beat the eggs and milk together with a whisk. Add the basil, garlic salt, pepper, and cubed cream cheese. Mix. The cream cheese will not completely incorporate. It will soften after you add the hot vegetables. Use a slotted spoon to drain off any extra fluid from the vegetable mixture and add to the eggs. Add roasted red peppers if necessary. Mix. Add shredded cheese. Mix well.
Pour into the prepared springform pan and bake for about 80-90 minutes or until the top is golden brown and the mixture no longer jiggles when you gently shake the pan. It make take more or less time in your oven (mine was in for 90 minutes and may have been just a little too long). Remove from the oven and let cool 10 minutes in the pan. Run a knife around the edges of the pan to loosen the egg bake, and gently remove the outer rim of the pan. Slice and serve.