Print Preview Areas
print
-
Egg and Vegetable Casserole- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 131 % Daily Value *
- Total Fat: 7 g 10.3%
- Saturated Fat: 4 g 18.36%
- Trans Fat: 0 g %
- Cholesterol: 20 mg 6.55%
- Sodium: 522 mg 21.75%
- Calcium: 155 mg 15.55%
- Potassium: 310 mg 8.86%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.42%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 3.6%
- Sugar: 3 g
- Protein: 13 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 17.48%
- Vitamin C 16.94%
- Vitamin D 1.13%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
Ingredients
12 eggs
50 g smooth texture cottage cheese
1 tbsp vegetable seasoning
1/4 tsp pepper
3 cups assorted vegetables chopped - I used a mix of broccoli {already steamed}, green onion, spinach, cherry tomatoes
1 cup shredded light mozzarella and Cheddar cheese blend
Instructions
Preheat oven to 350°F (180°C).
Whisk eggs, cottage cheese, seasoning and pepper in medium bowl.
Spray 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. Pour half of egg mixture into dish. Spread vegetables and cheese over top. Pour remaining egg mixture over cheese.
Bake in preheated 350°F (180°C) oven until knife inserted near centre comes out clean, about 25 minutes.