Italian Squares

  • Yield: 42 pieces


1cup chopped onion
1cup chopped red bell pepper
1cup chopped green bell pepper
1cup sliced mushrooms
1teaspoon minced garlic
2 (14-ounce) cans artichoke hearts, drained, rinsed and chopped
3large egg whites, slightly beaten
2large eggs, slightly beaten
1teaspoon dried oregano
1teaspoon dried basil
1/4teaspoon cayenne pepper
1/2cup Italian bread crumbs
3/4cup shredded reduced-fat sharp Cheddar cheese
1/4cup Parmesan cheese


  1. Preheat the oven to 350F.
  2. In a medium pan coated with nonstick cooking spray, saute the onion, red pepper, green pepper, mushrooms and garlic over medium heat until the vegetables are tender, about 8 minutes.
  3. Transfer the sauteed vegetables into a large bowl and add the chopped artichokes, egg whites, eggs, oregano, basil, cayenne, bread crumbs, Cheddar cheese and Parmesan cheese, mixing with a spoon until well combined.
  4. Pour the mixture into a 2-quart oblong dish coated with nonstick cooking spray. Bake for 30 minutes, or until the mixture is set and the top is light brown.

Nutritional Info *per serving

  • Calories 27
  • Fat .9g
  • Saturated Fat .5g
  • Cholesterol 12mg
  • Sodium 108mg