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- iHaveNet.com: Recipes
Kim Galeaz
The veggies in this cheesy casserole make it rich in nutrients. The cheese gives it kid-friendly flavor. And the eggs contain high-quality protein to fuel your family for the whole day.
Time-saving tip:
Cut veggies in advance and store them tightly covered in the refrigerator until you’re ready to assemble the casserole. If you’re really short on time, buy ready-to-use chopped peppers.
Makes 6 servings
Ingredients
3/4 pound red potatoes, cut into 1/2-inch cubes
1/4 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped green onions
2 cups shredded 2% reduced-fat sharp cheddar cheese
9 large eggs
3 1/2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1 teaspoon garlic powder
1 cup low-fat cottage cheese
Directions
- Preheat oven to 350 F.
- Coat an 11- by 7-inch casserole dish with vegetable cooking spray.
- Spread potatoes, bell peppers, zucchini, onion and cheese into dish.
- Whisk together eggs, flour, baking powder and garlic.
- Stir in cottage cheese and pour into dish, stirring lightly.
- Bake 45 to 55 minutes, or until eggs are puffed, golden brown and set in the center.
Nutrition information per serving
345 calories; 16.5 g fat; 345 mg cholesterol; 638 mg sodium; 21 g carbohydrate; 2 g fiber; 28 g protein.
This Recipe was written by Kim Galeaz, a registered dietitian and culinary nutrition consultant. She is the owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.
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