Broccoli and Potato Egg Bake

Eggs were on sale – I just couldn’t pass them up.  Now, I have an over abundance of eggs in my refrigerator and I can’t decide what to do with them.  Looking into my refrigerator, I have all the makings of an egg bake including potatoes in the pantry that need to be used.  This non-traditional combination of egg and potato provides a hearty bite to an otherwise simple egg bake. 

Broccoli and Potato Egg Bake

Serves 8

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced

1/2 cup water

1 cup frozen broccoli florets

1/2 red onion, chopped

1 sweet red pepper, chopped

6 eggs

1 cup egg substitute

1 cup 1% cottage cheese

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup skim milk

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375 degrees.  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 9x13-inch 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, for 35-40 minutes or until center is set.