Puffy Egg and Vegetable Casserole
| 12 | eggs | 12 |
| 1 | container (500 g) smooth texture cottage cheese (.08% M.F.) | 1 |
| 1 tbsp | vegetable seasoning* | 15 mL |
| Freshly ground pepper, to taste | ||
| Cooking spray | ||
| 3 cups | cooked coarsely chopped assorted vegetables (e.g. broccoli, cauliflower, carrots, green beans, etc) | 750 mL |
| 1/2 cup | shredded light mozzarella & Cheddar cheese blend | 125 mL |
Method: 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 centre comes out clean. *Or use 1 tsp (5 mL) each dried basil, dried thyme and dried oregano. Number of Servings: 6 Nutrients per serving Source: Egg Farmers of Canada |
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