Prep Time: 20 mins
Cook Time: 35 mins
Meal Types:
Breakfast
Lunch
Rating:
fatsecret members overall average rating
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A moist egg casserole with low fat cheeses and vegetables.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Spray 9 x 13" pan with olive oil spray.
- Cook onion in olive oil until caramelized. Put aside.
- Add eggs to a large mixing bowl. Scramble eggs.
- Add cottage cheese, swiss, cheddar, mushrooms, spinach and cooked onions. Stir all ingredients together until well mixed.
- Pour egg mixture into prepared pan. Bake for 35 minutes.
- Serve warm.
- Note: can be refrigerated and reheated.
242 members have added this recipe to their cookbook.
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 Reviews
This was great. It takes more like 45 minutes to cook in my oven, and i think i'll add more onion next time (but i'm an onion freak!). Yummy!
23 Sep 12 by member: Whitespider
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Incredible. My husband and I both made this with slight variations and it was delicious. Oh, and did I say easy..very!
29 Dec 12 by member: jeanmarieg
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Nutrition summary:
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There are 321 calories in 1 serving of Egg and Veggie Casserole. |
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Calorie break-down: 60% fat, 5% carbs, 35% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 191
Calories 321
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| % Daily Values* |
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Total Fat
21.25g
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33% |
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Saturated Fat
10.919g
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55% |
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Polyunsaturated Fat
1.429g
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Monounsaturated Fat
7.057g
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Cholesterol
301mg
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100% |
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Sodium
141mg
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6% |
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Potassium
176mg
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Total Carbohydrate
4.1g
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1% |
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Dietary Fiber
0.2g
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1% |
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Sugars
2.18g
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Protein
27.36g
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| Vitamin A
14% |
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Vitamin C
3% |
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| Calcium
39% |
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Iron
8% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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16%
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of RDI*
(321 calories)
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Calorie Breakdown:
Carbohydrate (5%)
Fat (60%)
Protein (35%)
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* Based on a RDI of 2000 calories
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