Shelly's Recipe

POTATO EGG BAKE

Category: Breakfast Casseroles

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 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 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

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 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.

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.