Egg-and-veggie mini-casseroles

 4 servings p. 13 Cook Up Comfort 3 points  oven

4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend

1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.