Puffy Egg and Vegetable Casserole

Ingredients

12 eggs
1 container (500 g) smooth texture cottage cheese
1 tbsp (15 mL) vegetable seasoning*
to taste pepper, freshly ground
3 cups (750 mL)  cooked coarsely chopped assorted vegetables (e.g. broccoli, cauliflower, carrots, green beans, etc.)
1/2 cup (125 mL) shredded light mozzarella and/or cheddar cheese

*Or use 1 tsp (5 mL) each dried basil, dried thyme and dried oregano.

Directions

Beat together eggs, cottage cheese and seasoning; season with pepper; set aside. Spray a 9 x 13 inch (23 x 33 cm) casserole dish with cooking spray. Pour half of the egg mixture into casserole dish. Layer with vegetables and shredded cheese. Pour remaining egg mixture over vegetables. Bake in a 350 F (180° C) oven for 25 minutes or until a knife inserted near the center comes out clean.

Makes: 6 servings

Preparation: 5 minutes

Cooking: 25 minutes

Nutrients per serving:

Calories: 276
Protein: 31.6 g
Carbohydrate: 8.8 g
Fat: 12.6 g