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Cheesy Vegetable Egg Dish

 Cheesy Vegetable Egg Dish
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home.—Elsie Campbell, Dulzura, California
8-10 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 medium zucchini, diced
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/2 cup butter, cubed
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 eggs, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) shredded Monterey Jack cheese

Directions

  • In a large skillet, saute the zucchini, onion, mushrooms and green
  • pepper in butter until tender. Stir in the flour, baking powder and
  • salt until blended.
  • In a large bowl, combine eggs and cottage cheese. Stir in vegetables
  • and Monterey Jack cheese.
  • Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at
  • 350° for 35-45 minutes or until a thermometer reads 160°.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 407 calories,

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Cheesy Vegetable Egg Dish (continued)

Nutritional Facts: 30 g fat (17 g saturated fat), 287 mg cholesterol, 759 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.