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4. Add the wholewheat flour, and stir.


5. Spoon the zucchini mixture into the first skillet.


6. In a separate bowl, beat the eggs. Add the yogurt, oregano, and cream
   cheese.


7. Spoon the egg mixture on top of the zucchini mixture, and sprinkle with
   the Parmesan cheese.


8. Bake for 30 minutes at 375°F. Remove from the oven, and serve.

Egg Wraps

SERVINGS: 1

PREPARATION TIME: 15 min.

INGREDIENTS

2   hardboiled  eggs

1   teaspoon    extra-virgin    olive   oil

Pinch   salt    and freshly ground  black   pepper

1   wholewheat  wrap

1   slice   pepper  jack    cheese

DIRECTIONS

1. Cut the boiled eggs into small pieces, and mix with the olive oil, salt, and
   pepper.


2. Place the mixture into the wholewheat wrap. Add the cheese, and fold.
   Serve.

Eggs Cocotte

SERVINGS: 4

PREPARATION TIME: 1 hour

INGREDIENTS

1   tablespoon  unsalted    butter

4   tablespoons grated  Parmesan    cheese, divided