Layered Egg and Broccoli Casserole

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
8 eggs
1/2 cup (125 mL) milk
1 tbsp (15 mL) chopped fresh parsley
1 tsp (5 mL) vegetable seasoning*
to taste salt and pepper
cooking spray
1 large onion, chopped
1 1/2 cups (375 mL) chopped fresh mushrooms
2 cups (500 mL) coarsely chopped cooked broccoli
1 cup (250 mL) shredded low fat cheese blend
Nutritional Facts
Amount Per Serving
288 Calories
Protein
24.7g
Fat
16.5g
Carbohydrate
11.2g

Directions

Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside. Spray a large non stick skillet with cooking spray. Heat skillet over medium high heat. Saute onion and mushrooms for 3 minutes or until liquid has evaporated. Pour egg mixture over onion and mushrooms and reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are just partially set. Remove from heat. Spray a 2 quart (2 L) baking dish with cooking spray. Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers. Bake in a 160°C (325°F) oven for 15 minutes or until hot.

*Or use a heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano