Potato Egg Bake

Name: Potato Egg Bake
Ingredients: 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced; 1/2 cup water; 1 cup frozen chopped broccoli, thawed; 6 green onions, thinly sliced; 1 small sweet red pepper, chopped; 6 large eggs; 8 large egg whites; 1 cup 1% cottage cheese; 1 cup shredded reduced-fat cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup fat-free milk; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper

14 ingredients

3 steps

Ingredients

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
2

Spread potatoes in a 13x9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
3

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.