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Egg and Veggie Casserole

Name: Egg and Veggie Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1/2 cup chopped red onion; 12 large eggs; 16 oz cottage cheese; 8 oz swiss cheese, shredded; 8 oz cheddar cheese, shredded; 1 tbsp olive oil; 3 large white mushrooms, sliced; 1 cup spinach, chopped

Average Rating

5.0

A moist egg casserole with low fat cheeses and vegetables.

Servings	Prep Time	Cook Time
10	20 mins	35 mins

Ingredients

1/2 cup red onion, chopped

12 large eggs

16 oz cottage cheese

8 oz swiss cheese, shredded

8 oz cheddar cheese, shredded

1 tbsp olive oil

3 large white mushrooms, sliced

1 cup spinach, chopped

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

Total Carbohydrate

4.1g

Dietary Fiber

0.2g

Sugars

2.18g

Protein

27.36g

Vitamin D

0mcg

Calcium

390mg

30%

Iron

1.55mg

Potassium

176mg

Vitamin A

212mcg

24%

Vitamin C

1.5mg

* 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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