My running group meets several times a week and after an hour workout, we typically go out for coffee or breakfast. When the good weather comes, we start to do potluck picnics and one of our members, Eva is always sure to bring something delicious. This egg casserole is chock full of veggies and a hit with all — even my teenage boys. I’ve made it quite a few times and stuffed everything in it — spinach, tomatoes, garlic, zucchini, mushrooms and more.
Preheat oven to 350 F
1 cup cottage cheese
1 cup Swiss cheese
1 tsp baking powder
1 large roasted poblano pepper, chopped
3/4 -1 cup of several veggies including onion, broccoli, tomato. Up to 8 cups.
2 handfuls chopped spinach
salt and pepper
Spray casserole 9 X 13 pan. Whisk eggs, cottage cheese, Swiss cheese, salt and pepper. Place veggies in pan first and cover with egg mixture. Bake 45-50 minutes.