NUTRITION

SERVINGS

INGREDIENTS

1 cup Liquid egg whites

0.5 cup Low-fat cottage cheese

0.25 cup Nutritional yeast

1 cup Broccoli florets

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small 8x8 inch baking dish with the olive oil.

• 2

  Finely chop the onion, bell pepper, zucchini, and broccoli into bite-sized pieces.

• 3

  Heat a non-stick skillet over medium heat and sauté the chopped vegetables for 5-7 minutes until they are slightly softened and fragrant.

• 4

  In a medium mixing bowl, whisk together the liquid egg whites, cottage cheese, nutritional yeast, garlic powder, dried oregano, sea salt, and black pepper until well combined.

• 5

  Transfer the sautéed vegetables into the prepared baking dish, spreading them out into an even layer.

• 6

  Pour the egg and cheese mixture over the vegetables, using a fork to ensure the liquid reaches the bottom and the vegetables are submerged.

• 7

  Sprinkle the crumbled feta cheese evenly over the top of the casserole.

• 8

  Bake in the center rack of the oven for 30 to 35 minutes, or until the eggs are fully set and the top is a beautiful golden brown.

• 9

  Remove from the oven and let the casserole rest for at least 5 minutes before slicing into squares and serving.