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
Nutritional Information
PER SERVING
- Calories 290
- Fat 18 g
- Saturated Fat 8 g
- Carbohydrates 8 g
- Dietary Fibre 2 g
- Sugars 2 g
- Sodium 530 mg
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
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.
Gluten Free
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 MoreTips: Shell Eggs
When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.