Print Recipe
Easy Vegetable Egg Casserole
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings
10
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Serving Size
1/10th of casserole
Ingredients
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1 tablespoon extra virgin olive oil -
1 red bell pepper, diced small -
1 yellow onion, diced small -
2 cups finely chopped broccoli florets -
1/2 cup low-fat milk -
12 large eggs -
1 teaspoon Kosher salt -
1/4 teaspoon ground black pepper -
1 cup reduced-fat sharp Cheddar cheese (divided) -
1 cup pico de gallo
Directions
Tip: Click on step to mark as complete.
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Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray. -
Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom. -
Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese. -
Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 157 | |
|---|---|---|
| Total Fat | 9.4 g | |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.4 g | |
| Monounsaturated Fat | 3.8 g | |
| Cholesterol | 230 mg | |
| Sodium | 491 mg | |
| Total Carbohydrate | 7 g | |
| Dietary Fiber | 1 g | |
| Sugars | 4 g | |
| Protein | 12 g | |
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings
10
-
Serving Size
1/10th of casserole
Ingredients
-
1 tablespoon extra virgin olive oil -
1 red bell pepper, diced small -
1 yellow onion, diced small -
2 cups finely chopped broccoli florets -
1/2 cup low-fat milk -
12 large eggs -
1 teaspoon Kosher salt -
1/4 teaspoon ground black pepper -
1 cup reduced-fat sharp Cheddar cheese (divided) -
1 cup pico de gallo
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray. -
Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom. -
Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese. -
Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.
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