Egg and Veggie Casserole
Nutrition per Serving
321
Calories
27.36g
Protein
4.1g
Carbs
21.25g
Fat
A moist egg casserole with low fat cheeses and vegetables.
Ingredients
12 large eggs
16 oz cottage cheese
8 oz swiss cheese, shredded
8 oz cheddar cheese, shredded
3 large white mushrooms, sliced
1/2 cup red onion, chopped
1 tbsp olive oil
1 cup spinach, chopped
Instructions
1. Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
2. Cook onion in olive oil until caramelized. Put aside.
3. Add eggs to a large mixing bowl. Scramble eggs.
4. Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
5. Pour egg mixture into prepared pan. Bake for 35 minutes.
6. Serve warm.
7. Note: can be refrigerated and reheated.
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