Potato Egg Bake

(from greenfood’s recipe box)

Source: Taste of Home

Prep time: 25 minutes
Cook time: 30 minutes
Serves 8 people

Ingredients

  • 2 pounds 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 large eggs
  • 8 large egg whites
  • 1 cup (8 ounces) cottage cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.

  2. Spread potatoes in a 13×9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.

  3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.

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