Veggie Egg Casserole
by merrillkat
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INGREDIENTS
- 1 10 oz package frozen spinach ; thawed, all excess liquid squeezed out
- 1/2 cup green oinion ; finely chopped
- 3/4 cup chopped artichokes ; (from can) patted dry
- 1/3 cup red pepper ; diced
- 3 cloves garlic ; minced
- 1 TB fresh dill
- 1 bundle asapragus ; chopped
- 2 zucchini ; chopped
- 1 bundle fresh broccoli
- 8 large eggs
- 4 large egg whites
- 1/4 cup milk
- 2 TB parmesan cheese ; grated
- 1 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup crumbled feta cheese
INSTRUCTIONS
1. Preheat oven to 375. Spay 9 X 13 baking dish with oil.
2. Combine veggie ingredients in large mixing bowl, then pour into baking dish.
3. In another bowl, whisk together eggs, egg whites, milk, Parmesan, salt and pepper. Mix in feta and pour over veggies.
4. Bake until a knife inserted near the center comes out clean, about 32 -35 minutes. Let stand for 8-10 minutes before cutting.
NOTES
merrillkat
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (335g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 406 | ||
| Calories from Fat: 246 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.3g | 36 % | |
| Saturated Fat 9.4g | 47 % | |
| Monounsaturated Fat 10.1g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 1066.9mg | 328 % | |
| Sodium 685.1mg | 24 % | |
| Potassium 513.1mg | 14 % | |
| Total Carbohydrate 4.8g | 1 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 4.3g | ||
| Protein 35.6g | 51 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 406
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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