Puffy Egg and Vegetable Casserole

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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

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 centre comes out clean.

*Or use 1 tsp (5 mL) each dried basil, dried thyme and dried oregano.

Number of Servings: 6
Preparation 5 minutes
Cooking 25 minutes

Nutrients per serving
Calories 250
Fat 12 g
Saturated 4 g
Carbohydrate 10 g
Fibre 2 g
Protein 25

Source: Egg Farmers of Canada