Vegetarian

summer vegetable and egg casserole takes several minutes to prepare.

summer vegetable and egg casserole takes several minutes to cook.

summer vegetable and egg casserole makes 8 servings.

The ingredients for summer vegetable and egg casserole are:

Egg, fresh, 9 jumbo, scrambled
1/2 cup nonfat milk
Zucchini, 1 cup diced
Red Ripe Tomatoes, 1 medium whole, seeded and diced
Onions, raw, .5 cup, chopped
Mushrooms, fresh, 7-8, sliced
Green onions, 0.25 cup (remove)
red peppers, 1 cup diced
Simply potatoes hash browns OR diced, 1 cup
Salt, 1 tsp
pepper to taste
Thyme (fresh springs to taste) or 1/2 tsp dry.
onion powder, 1 tsp
garlic powder, 1 tsp
parsley, 2 tsp
Olive Oil, 2 tbsp
Kraft Low fat cheddar cheese 2% milk, 1/2 cup

Here is how you make summer vegetable and egg casserole:

Preheat oven to 400. Saute vegetables in olive oil until tender. Add thyme, parsley, onion powder, garlic powder 1/2 of the salt and pepper to taste. Scramble eggs and add milk in separate bowl. Coat a 9x13 inch baking dish with cooking spray on the sides and bottom. Add sauteed veggies and spread evenly in the dish. Cover with egg mixture and shake a bit to get it all evenly distributed in theo dish. Bake uncovered about 8-10 minutes. When egg starts to set, add cheese to the top and continue baking until the center is no longer runny (about 15-17 minutes). Number of Servings: 8Recipe submitted by SparkPeople user LAMISHRA.

The nutritional information for summer vegetable and egg casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 359.5

• Total Fat: 22.1 g
• Cholesterol: 637.5 mg
• Sodium: 634.5 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.5 g
• Protein: 25.9 g