Baked Eggs With Broccoli and Onion
Adapted from Joyce's recipe
(just barely squeaks in at 3 Weight Watchers Points per serving according to my slider)
exported from MasterCook
Serving Size : 9 pieces
3 cups broccoli florets -- cut into 1-inch pieces
1 onion -- diced
1/2 teaspoon salt
1 tablespoon olive oil
3 whole eggs
1 cup Egg Beaters® 99% egg substitute
2 cups skim milk
2 slices whole wheat bread -- cubed
1/2 teaspoon italian seasoning
1/2 teaspoon dried parsley
salt and pepper -- to taste
1 cup queso chihuanahua cheese -- grated
1 tablespoon romano cheese -- grated
Preheat oven to 350 degrees.
Heat sautee pan over medium heat. Add olive oil. Sautee broccoli and onion until crisp-tender. Remove from heat.
Beat together eggs, egg substitute, milk, and seasonings.
Sprinkle bread cubes over the bottom of a 9 x 12 inch baking dish. Top with cooked broccoli and onion. Slowly pour in egg mixture. Top with cheeses.
Bake 45 minutes or until eggs are firm and cheese is browned. Serve hot or cold.
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Per Serving (excluding unknown items): 150 Calories; 8g Fat (47.3% calories from fat); 11g Protein; 9g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 342mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.