Puffy Egg and Vegetable Casserole
|1||container (500 g) smooth texture cottage cheese (.08% M.F.)||1|
|1 tbsp||vegetable seasoning*||15 mL|
|Freshly ground pepper, to taste|
|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|
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