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Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced

  2. 1/2 cup water

  3. 1 cup frozen chopped broccoli, thawed

  4. 6 green onions, thinly sliced

  5. 1 small sweet red pepper, chopped

  6. 6 eggs

  7. 8 egg whites

  8. 1 cup (8 ounces) 1% cottage cheese

  9. 1 cup (4 ounces) shredded reduced-fat cheddar cheese

  10. 1/2 cup grated Parmesan cheese

  11. 1/2 cup fat-free milk

  12. 2 tablespoons dried parsley flakes

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain. Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.

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