Created and sent in by: Annalisa (Arizona)

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Ingredients:

• 1 (16 oz) can fire roasted diced tomatoes
• 1/2 of an avacodo, mashed
• 1 zucchini, chopped
• About 10 small bell peppers, chopped
• 3/4 cup cottage cheese
• 5 string cheese, chopped
• 2 dozen eggs
• 1 onion, chopped
• Seasonings of desire (I used garlic and herb)

Directions:

1. Fry the zucchini, peppers, and onion, with a little bit of coconut oil, in a fry pan until tender.
2. In the meantime, whisk together the eggs, mashed avacodo, cottage cheese, and string cheese.
3. Once the vegetables are done, add to the egg mixture. Add seasonings and wisk well.
4. Pour into a large casserole dish and place in 350 oven for 45 minutes. Serve warm.

Note: This dish is called "Leftover" Vegetable Egg Casserole because it is basically made from leftover veggies. I made it just from a whole bunch of veggies I had leftover in my fridge. So, while I listed specific vegetables here--you can use whatever "leftover veggies" you have!

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