Cottage Cheese and Egg Souffle
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 183.5
- Total Fat: 7.3 g
- Cholesterol: 214.8 mg
- Sodium: 341.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.1 g
- Protein: 18.2 g
View full nutritional breakdown of Cottage Cheese and Egg Souffle calories by ingredient
Introduction
This recipe is adapted from the February 2008 edition of Shape magazine. This recipe is adapted from the February 2008 edition of Shape magazine.Number of Servings: 4
Ingredients
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1 cup 1% cottage cheese
4 eggs
2 scallions, chopped
3 cups chopped cooked broccoli
2 sliced Kraft singles
Directions
Preheat oven to 350ºF. Place cottage cheese and eggs in a bowl and mix with immersion blender for about 1 minute or until fully combined.
Add chopped scallions and blend for 10 seconds more.
Pour mixture into a large oven-safe baking dish (round, square, whatever you've got and fold in the broccoli and singles ripped up into little pieces
Bake 40-50 minutes, until puffy and starting to brown.
Serve warm or cold! It's great both ways with toast!
Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEWLSM.
Add chopped scallions and blend for 10 seconds more.
Pour mixture into a large oven-safe baking dish (round, square, whatever you've got and fold in the broccoli and singles ripped up into little pieces
Bake 40-50 minutes, until puffy and starting to brown.
Serve warm or cold! It's great both ways with toast!
Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEWLSM.