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Preheat the oven to 375?. Toss the potatoes, peppers and onions in oil. Season with salt and pepper. Place the vegetables on a baking sheet and roast for 20 minutes. Whisk the eggs, yogurt, milk and cheese in a bowl and set aside. Remove the vegetables from the oven and transfer to a baking dish. Layer the vegetables and pour the yogurt mixture over. Bake for 30-40 minutes.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17.8mg||5 %|
|Sodium 207.4mg||7 %|
|Potassium 569.5mg||15 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.5g|
|Protein 9.5g||14 %|
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Calories per serving: 164
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