Layered Egg and Broccoli Casserole

Ingredients

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

cooking spray

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

Directions

1. Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside.

2. Spray a large non-stick skillet with cooking spray

3. Heat skillet over medium-high heat. Sauté onion and mushrooms for 3 minutes or until liquid has evaporated.

4. 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.

5. Cook until eggs are just partially set. Remove from heat. Spray a 2-quart (2 L) baking dish with cooking spray.

6. Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers.

7. Bake in a 325° F (160°C) oven for 15 minutes or until hot.

Gluten Free

1. 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.