06 Sep 2018 Lifestyle 4 comments

Egg and Cheese Casserole with Feta, Spinach, Mushrooms, Peppers,andTomatoes

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So the other night, Tyler and I wanted “breakfast for dinner.” I found this AMAZING recipe that I wanted to try and we went to the store right away to get the ingredients. Turns out this is one of the best breakfast casseroles I have ever tasted. It instantly became one of our FAVORITES. My husband even commented “It’s so good, I could eat the whole pan tonight!” Of course that made me feel good. 🙂 Its such a healthy, clean meal but so flavorful and filling. I HAVE to share it for you guys. Its considered a  breakfast casserole, but we broke the rules and ate it for dinner… so do as you wish! It definitely takes some time to chop up all the ingredients, but it is way WORTH the wait. Try this recipe if you want to make this for a morning brunch with friends or for a yummy dinner for two (with lots of leftovers)! You will definitely cook an impressive meal that ALL will love!

Makes 10 servings.

Equipment

large nonstick skillet with lid
3-quart casserole dish, lightly coated with cooking spray
large mixing bowl

Ingredients

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

Preparation

1. Preheat the oven to 400° F/200° C.
2. Heat 1 tablespoon of the olive oil in the nonstick skillet, then sauté the red onion over medium heat. Add all the spinach and cover with the lid. Allow to sweat until the spinach starts to shrink, about 5 minutes, then uncover and stir. Continue stirring until the spinach is all softened and limp, about 3 more minutes. Drain off any liquid and transfer the spinach mixture to the prepared casserole dish.
3. Heat the remaining olive oil in the skillet, and add the potatoes, zucchini, mushrooms, and bell pepper. Sauté over medium heat until all the vegetables have softened, about 5 to 7 minutes. Drain off any excess liquid.
 
4. In the large mixing bowl, whisk together the eggs, Feta cheese, milk, cottage cheese, parsley, salt, and pepper. Stir in the potato and zucchini mixture. Pour over the spinach in the casserole dish. Sprinkle sharp cheddar cheese all over the top, then lay the tomato slices on top of the cheese.
5. Bake in the preheated oven for 15 minutes. Reduce the heat to 350° F/175° C and continue baking until the casserole is lightly browned and just set, about 35 minutes. Remove from the oven and allow to cool about 5 minutes or so, then serve.
 
 
I know your tummy will thank you! 🙂
 
 
 
Enjoy!
 
 
Dorothy Pro