Broccoli and Mushroom Breakfast Casserole

INGREDIENTS:

• 1 small onion

• 1 bunch broccoli

• 1 cup mushrooms

• 7 large eggs

• 1¾ Tbsp nonfat milk

• 6oz shredded cheese (any kind of low fat cheese)

• 1 Tbsp dried thyme leaf

• ⅛ tsp salt

• ½ tsp black pepper

INSTRUCTIONS:

1. Preheat oven to 375F.

2. Cut off stalk of broccoli. Chop broccoli florets finely. Dice mushrooms. Dice onion into small pieces.

3. Place vegetables in microwave safe bowl. Add 1 tablespoon of water. Cover with plastic wrap and leave a small hole in middle. Microwave on high for 2 minutes or until broccoli has softened. Drain off extra liquid.

4. Spray a casserole dish with cooking spray. Spread vegetables in the dish.

5. In a large bowl, mix eggs together until slightly frothy. Add milk and combine well. Stir in the cheese, thyme, salt, and pepper.

6. Pour egg mixture over vegetables. Run a fork through the vegetable and eggs mixture to bring some vegetables to the surface.

7. Bake uncovered for 35 minutes or until eggs are puffy. Serve immediately.

NUTRITION INFO (4 servings):

Calories: 320 Total Fat: 23 g Carbohydrate: 5 g Protein: 23 g Sodium: 400mg

#Breakfast #Onions #Broccoli #Mushrooms #Eggs #Thyme