Easy Vegetable Egg Casserole

Calories

157 Per Serving

Protein

12g Per Serving

Fiber

1g Per Serving

Calories		157
Total Fat		9.4 g
	Saturated Fat	3.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.4 g
	Monounsaturated Fat	3.8 g
Cholesterol		230 mg
Sodium		491 mg
Total Carbohydrate		7 g
	Dietary Fiber	1 g
	Sugars	4 g
Protein		12 g

Ingredients

Servings 10 Serving Size 1/10th of casserole

1 tablespoon extra virgin olive oil
1 red bell pepper, diced small
1 yellow onion, diced small
2 cups finely chopped broccoli florets
1/2 cup low-fat milk
12 large eggs
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 cup reduced-fat sharp Cheddar cheese (divided)
1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray.
Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese.
Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.

Easy Vegetable Egg Casserole

Calories

157 Per Serving

Protein

12g Per Serving

Fiber

1g Per Serving

Calories		157
Total Fat		9.4 g
	Saturated Fat	3.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.4 g
	Monounsaturated Fat	3.8 g
Cholesterol		230 mg
Sodium		491 mg
Total Carbohydrate		7 g
	Dietary Fiber	1 g
	Sugars	4 g
Protein		12 g

Ingredients

Servings 10 Serving Size 1/10th of casserole

1 tablespoon extra virgin olive oil
1 red bell pepper, diced small
1 yellow onion, diced small
2 cups finely chopped broccoli florets
1/2 cup low-fat milk
12 large eggs
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 cup reduced-fat sharp Cheddar cheese (divided)
1 cup pico de gallo

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray.
Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese.
Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.

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