Egg and Veggie Casserole
A moist egg casserole with low fat cheeses and vegetables.
||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.
There are 321 calories in 1 serving of Egg and Veggie Casserole.
Calorie split: 60% fat, 5% carbs, 35% protein.
Amount Per Serving
% Daily Values*
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