0g
Oil, PAM cooking spray, original
0.1
x spray , about 1/3 second (1 NLEA serving) (0.3g)
0.2g
Leavening agents, baking powder,..
0.1
x tsp (2.5g)
15g
Egg, whole, raw, fresh
0.3
x large (50g)
4g
Tomatoes, red, ripe, raw, year ..
0.2
x slice, medium (1/4" thick) (20g)
0.3g
Salt, table
0.05
x tsp (6g)
3g
Parsley, fresh
0.05
x cup chopped (60g)
45.2g
Squash, summer, zucchini, ..
0.4
x cup, sliced (113g)
180.8g
Cheese, cottage, nonfat, ..
1.6
x oz (113g)
22.6g
Mushrooms, white, raw
12.1g
1% low fat milk
0.05
x cup (242g)
17.5g
Bell pepper (green/yellow/red)
6.2g
All-Purpose Flour
0.05
x cup (124g)
17g
Cheese, monterey, low fat
0.15
x cup, shredded (113g)
17g
Cheese, low fat, cheddar or ..
0.15
x cup, shredded (113g)
26.1g
Diced potatoes with onion
0.3
x 2/3 cup (87g)
Instructions
Set the oven temperature to 400 degree Celsius.
Take a large bowl and beat the eggs and egg substitutes until they become fluffy. Then add cottage cheese, salt, baking powder, flour, milk, Jack cheese and cheddar cheese.
Now place a skillet over medium flame and lightly coat it using cooking spray. Then saute zucchini, mushrooms, green bell pepper and diced potato with onion in the skillet so that they become tender. Now, into the egg mixture, add parsley and zucchini mixture.
Transfer the above mixture into a casserole dish containing cooking spray. Now pour the remaining Jack cheese and cheddar cheese over it. Then start arranging tomato slices over the dish and bake the dish for at least 15 minutes at 400 degrees Celsius.
Now reduce the temperature to 350 degree Celsius and continue baking for at least half an hour or until the dish has turned light brown.