Potato Egg Bake

By bakers_delight85

Ingredients

• 2 lbs. Yukon Gold potatoes (about 6 medium), peeled and diced
• 1/2 cup water
• 1 cup frozen chopped broccoli, thawed
• 6 green onions, thinly sliced
• 1 small sweet red pepper, chopped
• 6 eggs
• 8 egg whites
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fat-free milk
• 2 Tbsp. dried parsley flakes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preparation

Step 1

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
Spread potatoes in a 13x9-inch baking dish coated with cooking spray. Top with broccoli, onions and red pepper. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350 degrees F for 35-40 minutes or until center is set.
One serving (1 piece) = 263 calories, 9g fat, 2g fiber, 21g protein