summer vegetable and egg casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 359.5
  • Total Fat: 22.1 g
  • Cholesterol: 637.5 mg
  • Sodium: 634.5 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 25.9 g

View full nutritional breakdown of summer vegetable and egg casserole calories by ingredient
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Number of Servings: 8


    Egg, fresh, 9 jumbo, scrambled
    1/2 cup nonfat milk
    Zucchini, 1 cup diced
    Red Ripe Tomatoes, 1 medium whole, seeded and diced
    Onions, raw, .5 cup, chopped
    Mushrooms, fresh, 7-8, sliced
    Green onions, 0.25 cup (remove)
    red peppers, 1 cup diced
    Simply potatoes hash browns OR diced, 1 cup
    Salt, 1 tsp
    pepper to taste
    Thyme (fresh springs to taste) or 1/2 tsp dry.
    onion powder, 1 tsp
    garlic powder, 1 tsp
    parsley, 2 tsp
    Olive Oil, 2 tbsp
    Kraft Low fat cheddar cheese 2% milk, 1/2 cup


Preheat oven to 400. Saute vegetables in olive oil until tender. Add thyme, parsley, onion powder, garlic powder 1/2 of the salt and pepper to taste. Scramble eggs and add milk in separate bowl.
Coat a 9x13 inch baking dish with cooking spray on the sides and bottom. Add sauteed veggies and spread evenly in the dish. Cover with egg mixture and shake a bit to get it all evenly distributed in theo dish. Bake uncovered about 8-10 minutes. When egg starts to set, add cheese to the top and continue baking until the center is no longer runny (about 15-17 minutes).

Number of Servings: 8

Recipe submitted by SparkPeople user LAMISHRA.

TAGS:  Vegetarian Meals |

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