Puffy Egg and Vegetable Casserole

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
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.
Nutritional Facts
Amount Per Serving
276 Calories
Protein
31.6g
Fat
12.6g
Carbohydrate
8.8g

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.

Preparation: 5 minutes

Cooking: 25 minutes