Preparation Time: 20 mins
Cooking Time: 35 mins
Meal type:
Breakfast
Lunch
Rating:
FatSecret Members Average Rating
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A moist egg casserole with low fat cheeses and vegetables.
Ingredients
Directions
- 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.
- Serve warm.
- Note: can be refrigerated and reheated.
519 members have added this recipe to their cookbook.
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Reviews
This was fun to make. I changed it up a bit to our taste. I will make this again for sure!!
17 Feb 15 by member: nonotofat
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Incredible. My husband and I both made this with slight variations and it was delicious. Oh, and did I say easy..very!
29 Dec 12 by member: jeanmarieg
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This was great. It takes more like 45 minutes to cook in my oven, and i think i'll add more onion next time (but i'm an onion freak!). Yummy!
23 Sep 12 by member: Whitespider
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Nutritional Summary:
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There are 321 calories in 1 serving of Egg and Veggie Casserole.
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Calorie Breakdown: 60% fat, 5% carbs, 35% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1341 kj
16%
321 kcal
Fat
21.25g
30%
Saturated Fat
10.919g
55%
Monounsaturated Fat
7.057g
Polyunsaturated Fat
1.429g
Carbohydrates
4.1g
2%
Sugar
2.18g
2%
Fibre
0.2g
Protein
27.36g
55%
Salt
0.35g
6%
Cholesterol
301mg
Potassium
176mg
9%
Calorie Breakdown:
Carbohydrate (5%)
Fat (60%)
Protein (35%)
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*Based on an RDI of 2000 calories
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