How to make EggCasserole with Spinach, Peppers, and Tomatoes
Prep
time: 15 minutes | Cook time: 45 minutes| Serves 16
Nonstick cooking spray
2 teaspoons extra-virgin olive oil
1 teaspoon minced garlic
½ red bell pepper, diced
½ yellow bell pepper, diced
4 ounces (1½ cups) diced mushrooms
½ red onion, diced
1 cup spinach
18 eggs
2 tablespoons low-fat milk
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
3 medium tomatoes, diced
1 cup shredded low-fat mozzarella cheese
½ cup shredded Parmesan cheese
2 teaspoons extra-virgin olive oil
1 teaspoon minced garlic
½ red bell pepper, diced
½ yellow bell pepper, diced
4 ounces (1½ cups) diced mushrooms
½ red onion, diced
1 cup spinach
18 eggs
2 tablespoons low-fat milk
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
3 medium tomatoes, diced
1 cup shredded low-fat mozzarella cheese
½ cup shredded Parmesan cheese
1
Preheat the
oven to 350°F. Spray a 9-by-13-inch baking dish with
2
In a large
skillet over medium heat, heat the olive oil. When the oil is
and sauté for 3 to 5 minutes, until tender.
and sauté for 3 to 5 minutes, until tender.
3
Mix in the
spinach, and cook just until it wilts, 1 to 2 minutes. Remove
4
In a large
bowl, whisk together the eggs, milk, oregano, basil, and red
5
Add the
cooked vegetables, tomatoes, and mozzarella to the egg
6
Pour the
mixture into the baking dish and sprinkle the Parmesan cheese
7
Bake for 35
to 40 minutes, or until lightly browned. Let the casserole
8
Store
leftovers in the refrigerators for up to 1 week. Reheat before
Per
Serving:
Calories: 133 Total fat: 8g Sodium: 172mg Total carbs: 3g Sugar: 1g Fiber: 0g Protein: 11g
Calories: 133 Total fat: 8g Sodium: 172mg Total carbs: 3g Sugar: 1g Fiber: 0g Protein: 11g
