Puffy Egg and Vegetable Casserole

Serves: 6
Cooking Time: 25 MINS
Total Calories: 276 CALS
Nutrients per serving:
- 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
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.