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:
Preheat oven to 375F.
Cut off stalk of broccoli. Chop broccoli florets finely. Dice mushrooms. Dice onion into small pieces.
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.
Spray a casserole dish with cooking spray. Spread vegetables in the dish.
In a large bowl, mix eggs together until slightly frothy. Add milk and combine well. Stir in the cheese, thyme, salt, and pepper.
Pour egg mixture over vegetables. Run a fork through the vegetable and eggs mixture to bring some vegetables to the surface.
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
