Layered Egg and Broccoli Casserole
This unique lasagna-style casserole features tasty layers of scrambled eggs, broccoli and cheese.
- Prep time: 5 min
- Makes: 4 servings
- Cook time: 20 min
- Fat.18 g
- Saturated Fat.8 g
- Carbohydrates.8 g
- Dietary Fibre.2 g
- Sugars.2 g
- Sodium.530 mg
|8 / 400 g||Naturegg Omega 3 Eggs (or Egg Creations Whole Eggs Original, well shaken)|
|1/2 cup / 125 ml||Milk|
|1 tbsp / 15 ml||chopped fresh parsley|
|1 tsp / 5 ml||vegetable seasoning|
|salt and pepper, to taste|
|1||large onion, chopped|
|1 1/2 cup / 375 ml||fresh chopped mushrooms|
|2 cup / 500 ml||coarsely chopped fresh broccoli|
|1 cup / 250 ml||shredded low-fat cheese blend|
Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside.
Spray a large non-stick skillet with cooking spray
Heat skillet over medium-high heat. Sauté onion and mushrooms for 3 minutes or until liquid has evaporated.
Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
Cook until eggs are just partially set. Remove from heat. Spray a 2-quart (2 L) baking dish with cooking spray.
Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers.
Bake in a 325° F (160°C) oven for 15 minutes or until hot.
Choose a gluten-free vegetable seasoning or use above variation. Grease skillet with vegetable oil or gluten-free cooking spray. If using pre-packaged shredded cheese choose one that is gluten-free.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.Learn More