Broccoli, Tomato, and Feta Egg Casserole

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 2.7 g
  • Cholesterol: 7.8 mg
  • Sodium: 814.7 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 13.7 g

View full nutritional breakdown of Broccoli, Tomato, and Feta Egg Casserole calories by ingredient
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Number of Servings: 9


    3 cups egg whites or egg substitute
    1 cup skim milk
    5 oz Reduced fat feta cheese
    2 tbs parmesan cheese
    1 pkg frozen broccoli
    1 10 oz can tomatoes, diced
    salt and pepper to taste


Preheat oven to 350

Cook broccoli according to instructions on packages.

Combine all liquid ingredients in a 9 X 12 casserole dish.

Add broccoli, tomatoes (drained), cheeses, and salt/pepper.

Mix and distribute evenly.

Bake at 350 for 30 min. Should puff up and be slightly browned on top. Will settle once removed from heat.

Serves 9-12

I like to put on an English muffin. Great start to any morning!

Number of Servings: 9

Recipe submitted by SparkPeople user TARAHARDING.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    This tastes awesome and is super fast to make. It's a little runny from the milk, so I might replace it with more egg or use cottage cheese next time. The suggested serving size (1/9) is small. I cut mine into 5 servings and it's still a very reasonable calorie count for breakfast. - 3/16/10

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