Asparagus, Ham and Peppers Egg Casserole
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
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.
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.