Looking for a crowd-pleasing dish that’s easy to whip up? Try this veggie-loaded savory egg bake! It also freezes well – just allow to cool, cut into slices and transfer to a freezer-safe container. Enjoy within three months of freezing and be sure to reheat to an internal temperature of 160°F.
This recipe from American Egg Board - Recipes is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 157 | |
---|---|---|
Total Fat | 9.4 g | |
Saturated Fat | 3.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.4 g | |
Monounsaturated Fat | 3.8 g | |
Cholesterol | 230 mg | |
Sodium | 491 mg | |
Total Carbohydrate | 7 g | |
Dietary Fiber | 1 g | |
Sugars | 4 g | |
Protein | 12 g |
Ingredients
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1 tablespoon extra virgin olive oil -
1 red bell pepper, diced small -
1 yellow onion, diced small -
2 cups finely chopped broccoli florets -
1/2 cup low-fat milk -
12 large eggs -
1 teaspoon Kosher salt -
1/4 teaspoon ground black pepper -
1 cup reduced-fat sharp Cheddar cheese (divided) -
1 cup pico de gallo
Directions
-
Preheat the oven to 375°F and coat a 9x13-inch baking dish with non-stick cooking spray. -
Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom. -
Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese. -
Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.