Potato Egg Bake

PREP:  20 Minutes  BAKE:  35 Minutes

Ingredients:

3 medium Russet Potatoes (peeled & diced)

1/2 cup Water

1/2 cup frozen chopped Broccoli (thawed)

3 Green Onions (thinly sliced)

1/2 small Sweet Red Pepper (chopped)

3 Eggs

4 Egg Whites

*1/2 cup fat-free Ricotta Cheese

1/2 cup shredded reduced-fat Sharp Cheddar Cheese

1/2 cup shredded Parmesan Cheese

1/4 cup fat-free Milk

1 tablespoon dried Parsley Flakes

1/4 teaspoon Salt

1/4 teaspoon Pepper

Other Items Needed:

Small Microwave-Safe Dish

12-inch x 8-inch Baking Dish

Cooking Spray

Large Bowl

Whisk

Hearty Breakfast Dish... Coming Up!

• Preheat your oven to 350 degrees.
• Place Potatoes & Water in a microwave-safe dish.
• Cover & microwave on high for 7 minutes or until tender.
• Drain.
• Coat a 12-inch x 8-inch baking dish in cooking spray.
• Spread Potatoes in the dish.
• Top with the Broccoli, Onions & Red Pepper.

 

• In a large bowl, whisk the Eggs, Egg Whites, Ricotta Cheese, Cheddar Cheese, Parmesan Cheese, Milk, Parsley, Salt & Pepper until blended.

 

• Pour over Vegetables.
• Bake uncovered for 35-40 minutes or until center is set.

 MAKES:  4 Servings

 

 

 

*You can replace the Ricotta Cheese with Cottage Cheese if you have a that available instead.

 

Like to spice things up?  Serve with Franks Red Hot!  

dévorer!