Created and sent in by: Annalisa (Arizona)
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Ingredients:
Directions:
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!
- 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:
- Fry the zucchini, peppers, and onion, with a little bit of coconut oil, in a fry pan until tender.
- In the meantime, whisk together the eggs, mashed avacodo, cottage cheese, and string cheese.
- Once the vegetables are done, add to the egg mixture. Add seasonings and wisk well.
- 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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