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Cheesy Vegetable Egg Dish

Total Time

Prep: 20 min. Bake: 35 min.

Makes

10 servings

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
Cheesy Vegetable Egg Dish Recipe photo by Taste of Home

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 all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 large eggs, lightly beaten
  • 2 cups 4% cottage cheese
  • 4 cups shredded Monterey Jack cheese

Directions

  1. 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.
  2. In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
  3. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

Nutrition Facts

1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

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