Thursday, May 9th 2013, 2:07 pm
1 ½ cups egg substitute
3 large eggs
1 ½ cups shredded reduced-fat extra sharp cheddar cheese, divided
1 ½ cups shredded reduced-fat Monterey Jack cheese, divided
½ cup 1% low-fat milk
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (16-oz) carton fat-free cottage cheese
Cooking spray
3 cups fresh spinach, chopped
2 cups diced potato with onion
1 cup finely chopped green bell pepper
1 (8-oz) package sliced mushrooms
½ cup chopped fresh parsley
2 tomatoes, thinly sliced
Preheat oven to 400°.
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 spinach and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the spinach 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.
May 9th, 2013
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