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.