Asparagus, Ham and Peppers Egg Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
10 large Eggs Creamed Cottage Cheese, 8 ozCheddar Cheese, 1.5 cup, shreddedOnions, raw, 1 cup, choppedPeppers, sweet, red, fresh, 1 large (I have used 1/4 of four different colors)Jalapeno Pepper, 1 pepperAsparagus, fresh, 10 spear, small Black Forest Ham, 4 oz cut in about 1/2 inch piecesOlive Oil, 1 tbspHerb de Provence 1 teaspoonSalt and Pepper to taste.
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.
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.
Nutritional Info 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
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