I really should be in bed for an early school day tomorrow. But I’ve been wanting to have one of these where I just post recipes I’ve made and before shutting down my computer and losing the page for the recipe I made tonight, I wanted to post it. So, here goes: my first of many recipe creations. I had the majority of the ingredients on hand except for the vegetables and the cottage cheese, so I spent between $7-$10 for what I needed.
This recipe makes 10 servings. Since I was cooking for myself, I cut it in half and am excited to have some leftovers! But here is the full 10 serving recipe:
- 3 large eggs
- 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
- 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 1/2 cup 1% low-fat milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (16-ounce) carton fat-free cottage cheese
- Cooking spray
- 4 cups sliced zucchini (about 4)
- 2 cups diced potato with onion (such as Simply Potatoes)
- 1 cup finely chopped green bell pepper (about 1)
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup chopped fresh parsley
- 2 tomatoes, thinly sliced
Preheat oven to 400 degrees. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
- Calories: 230 (30% from fat)
- Fat: 7.7g (sat 4.6g,mono 1.3g,poly 0.3g)
- Protein: 23g
- Carbohydrate: 18.1g
- Fiber: 1.9g
- Cholesterol: 84mg
- Iron: 2.1mg
- Sodium: 716mg
- Calcium: 382mg
The reason I made this was because my diet plan called for vegetable quiche for dinner, but the recipe they provided caused me some trouble with the ingredients and I wasn’t convinced it was better for me. So, I found this one instead that was a bit healthier. I enjoyed it immensely!
This recipe is credited to: