Egg and Vegetable Cottage Casserole
A quick, low-calorie, high-protein egg and vegetable casserole perfect for a satisfying meal in under 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
28g carbs
12g fat
Ingredients
For 4 servings
- 12 eggs
- 400 grams frozen mixed vegetables
- 2 russet potatoes
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 100 milliliters low-fat milk
- 50 grams grated parmesan cheese
Instructions
- 1
Preheat the oven to 200°C (390°F).
- 2
Peel and dice the potatoes, then boil them in salted water for 10 minutes or until just tender. Drain and set aside.
- 3
While potatoes cook, dice the onion and mince the garlic.
- 4
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
- 5
Add frozen mixed vegetables to the skillet and cook for an additional 5 minutes. Season with salt and pepper to taste.
- 6
Beat the eggs in a large bowl, then add milk and half the parmesan cheese, whisk to combine.
- 7
Combine sautéed vegetables with the beaten eggs, then pour the mixture into a greased baking dish.
- 8
Top with boiled potatoes, pressing them slightly into the mixture.
- 9
Sprinkle remaining parmesan on top and bake in the preheated oven for 10 minutes until the top is set and slightly golden.
- 10
Let the casserole cool for a few minutes before serving.
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