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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 14.8 g
  • Cholesterol: 236.4 mg
  • Sodium: 427.7 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 17.7 g

View full nutritional breakdown of Asparagus, Ham and Peppers Egg Casserole calories by ingredient
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Asparagus, Ham and Peppers Egg Casserole

Submitted by: JOEANNI
Asparagus, Ham and Peppers Egg Casserole

Introduction

This is a low carb version of the traditional egg casseroles. The veggies can be swapped out with whatever you have on hand. This is a low carb version of the traditional egg casseroles. The veggies can be swapped out with whatever you have on hand.
Number of Servings: 9

Ingredients

    10 large Eggs
    Creamed Cottage Cheese, 8 oz
    Cheddar Cheese, 1.5 cup, shredded
    Onions, raw, 1 cup, chopped
    Peppers, sweet, red, fresh, 1 large (I have used 1/4 of four different colors)
    Jalapeno Pepper, 1 pepper
    Asparagus, fresh, 10 spear, small
    Black Forest Ham, 4 oz cut in about 1/2 inch pieces
    Olive Oil, 1 tbsp
    Herb de Provence 1 teaspoon
    Salt and Pepper to taste.

Tips

Be sure and let your veggies cool before adding them to the egg mixture. You can lower the calories more by switching out the cheeses for low fat ones.


Directions

Preheat the oven to 350. Spray a 9 inch square backing pan.

1. Dice all the veggies in a fine dice.
2, Saute all the veggies in the olive oil on medium high heat until slightly softened but still have their bright color. Add the ham and cook for a minute. Let cool.
3, Beat the eggs and cottage cheese together. Add herb, salt and pepper.
4. Grate the cheese.
5. Put half the eggs in the bottom of the pan, then layer the veggies and cheese. Finish with the rest of the eggs.
6. Bake for 45 - 55 minutes until brown on the top and set. Let sit for 10 minutes before serving.

Serving Size: 9 3 inch squares

Number of Servings: 9

Recipe submitted by SparkPeople user JOEANNI.






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