Egg and Veggie Casserole
A moist egg casserole with low fat cheeses and vegetables.
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
Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
Cook onion in olive oil until caramelized. Put aside.
Add eggs to a large mixing bowl. Scramble eggs.
Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
Pour egg mixture into prepared pan. Bake for 35 minutes.
Note: can be refrigerated and reheated.
in 1 serving of Egg and Veggie Casserole.
, 5% carbs, 35% protein.
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