Baked Vegetable and Egg Casserole Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Dice the onion, bell pepper, and zucchini into small pieces. Slice the mushrooms and chop the spinach into smaller pieces if using fresh spinach. If using frozen spinach, make sure it's thawed and excess moisture is squeezed out.
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the diced onions and bell peppers. Sauté for about 4-5 minutes, or until softened.
- Add the zucchini and mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally.
- Add the spinach and cook for another 1-2 minutes, or until wilted. Remove the skillet from the heat and set aside.
- In a large mixing bowl, crack the eggs and whisk them thoroughly. Add the fat-free milk and season with salt, pepper, garlic powder, onion powder, dried oregano, basil, and paprika. Whisk until smooth and well-combined.
- Transfer the sautéed vegetables into the prepared baking dish and spread them evenly. Pour the egg mixture over the vegetables, ensuring everything is evenly covered. Sprinkle the shredded cheddar cheese over the top.
- Place the casserole in the oven and bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a few minutes before slicing and serving.
WW Points Calculation:
- Non-stick cooking spray: 0 pt
- 1 medium onion: 0 pt
- 1 bell pepper: 0 pt
- 1 zucchini: 0 pt
- 1 cup spinach (fresh or frozen): 0 pt
- 1 cup mushrooms: 0 pt
- 12 large eggs: 0 pt
- ½ cup fat-free milk: 0 pt
- 1 ½ cups reduced-fat shredded cheddar cheese: 10 pt
- Salt and pepper: 0 pt
- 1 tsp garlic powder: 0 pt
- 1 tsp onion powder: 0 pt
- 1 tsp dried oregano: 0 pt
- 1 tsp dried basil: 0 pt
- ¼ tsp paprika: 0 pt
- 1 tbsp olive oil: 4 pt
Total Points: 14 pt
Servings: 8
Per Serving: 1.75 pt
Nutrition Information:
- Calories: 120
- Fat: 9g
- Protein: 10g
- Carbohydrates: 6g
- Sugar: 4g
- Sodium: 300mg
I'm waiting for your comments! Enjoy!
