Saturday, March 7, 2015

Broccoli, Mushroom, and Ham Egg Bake

Broccoli, Mushroom, and Ham Egg Bake

1 lb. brown or white mushrooms, sliced
6 seconds of Spray Cooking Oil
4 cups broccoli flowerets, cut into fairly small pieces
9 oz diced lean ham 
1 cup shredded Mozzarella Cheese

1/2 cup lowfat Cottage Cheese
4 eggs

24 Tbsp of Egg Beaters
1 tsp. Spike Seasoning (or your favorite all-purpose seasoning that's good with eggs)
fresh ground black pepper to taste

Preheat oven to 375F.  Spray a 10" x 14" glass baking dish with 3 seconds of nonstick spray.
Heat 3 seconds of nonstick spray in a large frying pan, then saute mushrooms until they're soft and liquid has evaporated, about 8 minutes.  While mushrooms cook, chop broccoli and bring a large pot of water to a boil.  Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.)  Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.

In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese.  Beat the eggs with the cottage cheese, Spike Seasoning and black pepper and pour over the other ingredients.  Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.

Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned. 

I bake this on the weekend and keep in the fridge for breakfasts all through the week.  Reheat in the microwave for only 60 seconds.

Makes 8 servings
200 Calories
9.2 g Fat
7.6 g Carbohydrates
20.2 g Protein

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