Egg and Veggie Casserole
Average Rating
5.0 Average FatSecret member ranking
A moist egg casserole with low fat cheeses and vegetables.
Servings Prep Time Cook Time
10 20 mins 35 mins
Ingredients
Directions
1. Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
2. Cook onion in olive oil until caramelized. Put aside.
3. Add eggs to a large mixing bowl. Scramble eggs.
4. Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
5. Pour egg mixture into prepared pan. Bake for 35 minutes.
6. Serve warm.
7. Note: can be refrigerated and reheated.
Nutrition summary
There are 321 calories in 1 serving of Egg and Veggie Casserole.
Calorie split: 60% fat, 5% carbs, 35% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
321
 
% Daily Values*
Total Fat
21.25g
27%
Saturated Fat
10.919g
55%
Trans Fat
-
Polyunsaturated Fat
1.429g
Monounsaturated Fat
7.057g
Cholesterol
301mg
100%
Sodium
141mg
6%
Total Carbohydrate
4.1g
1%
Dietary Fiber
0.2g
1%
Sugars
2.18g
Protein
27.36g
Vitamin D
0mcg
2%
Calcium
390mg
30%
Iron
1.55mg
9%
Potassium
176mg
4%
Vitamin A
212mcg
24%
Vitamin C
1.5mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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