Potato and Egg Dinner Bake
United States Potato Board
- Yield: 6 servings
- Prep: 15 mins
- Cook: 45 mins
Ingredients
- 3/4pound red potatoes, cut into 1/2-inch cubes
- 1/2cup each chopped red bell pepper and zucchini
- 1/4cup sliced green onions
- 2cups coarsely shredded 2% or regular sharp cheddar cheese
- 8 eggs
- 3tablespoons flour
- 3/4teaspoon baking powder
- 1teaspoon garlic salt
- 1cup low-fat cottage cheese
Instructions
- Preheat oven to 350F and spray an 11 x 7-inch casserole dish with nonstick cooking spray.
- Spread potatoes, pepper, zucchini and green onions and cheddar cheese into prepared pan. Whisk together eggs, flour, baking powder and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.
Recipe courtesy of the United States Potato Board
Nutritional Info *per serving
- Calories 310
- Fat 14g
- Saturated Fat 7g
- Cholesterol 315mg
- Sodium 800mg
- Potassium 379mg
- Carbohydrate 21g
- Fiber 2g
- Sugars 4g
- Protein 23g