Notes
- A heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano can be used instead of vegetable seasoning.
Layered Egg and Broccoli Casserole
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Ingredients
8 egg
1/2 cup milk
1 tbsp chopped fresh parsley
1 tsp vegetable seasoning*
salt and pepper to taste
cooking spray
1 large onion, chopped
1 1/2 cup chopped fresh mushrooms
2 cup coarsely chopped cooked broccoli
1 cup shredded low fat cheese blend
Nutritional Facts
Amount Per Serving
288 Calories
Protein
24.7g
Fat
16.5g
Carbohydrate
11.2g
Directions
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Preheat oven to 325°F (160°C).
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Whisk eggs, milk, parsley and vegetable seasoning in medium bowl; set aside.
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Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onion and mushrooms; sauté until liquid has evaporated, about 3 minutes.
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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.
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Spray 2-quart (2 L) baking dish with cooking spray. Spoon half of scrambled eggs into baking dish. Sprinkle half of broccoli and cheese over top. Repeat layers.
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Bake in preheated 325°F (160°C) oven until hot, about 15 minutes.