Egg and Cheese Casserole with Feta, Spinach, Mushrooms, and Tomatoes

Egg and Cheese Casserole with Feta, Spinach, Mushrooms, and Tomatoes
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Category: breakfast


Makes 10 servings.

3 tablespoons olive oil, divided
1 small red onion, cut in half vertically and thinly sliced
6 ounces (170 g) fresh baby spinach leaves
2 medium zucchini or yellow summer squash, thinly sliced
2 cups diced red potatoes or sweet potatoes, about 3 to 4 medium
1 medium bell pepper, finely chopped
8 ounces (226 g) sliced mushrooms
9 large eggs, whisked
1-1/2 (228 g) cups crumbled Feta cheese
1/2 cup (120 ml) low-fat milk
16 ounces (454 g) carton low-fat cottage cheese
1/2 cup (20 g) chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon sea salt
3/4 cup (85 g) grated sharp cheddar cheese
2 medium tomatoes, thinly sliced


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Added 6 years ago by:
Marion Charles Marion Charles
     138 recipes
3 people cheffed this recipe
Stephanie Brooks HawkinsAnya KelbergMarion Charles
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