Easy Vegetable Egg Casserole

Looking for a crowd-pleasing dish that’s easy to whip up? Try this veggie-loaded savory egg bake! It also freezes well – just allow to cool, cut into slices and transfer to a freezer-safe container. Enjoy within three months of freezing and be sure to reheat to an internal temperature of 160°F.

This Arecipe is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings: 10   Serving Size: 1/10th of casserole

• 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

1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray.
2. 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.
3. 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.
4. 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 per serving 157
• Protein 12g
• Total fat 9.4g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Polyunsaturated Fat 1.4g
  • Monounsaturated Fat 3.8g
• Cholesterol 230mg
• Sodium 491mg
• Total Carbohydrate 7g
  • Dietary Fiber 1g
  • Sugar 4g

Source: https://www.heart.org/en/recipes/hcm-easy-vegetable-egg-casserole