Breakfast for Dinner on Meatless Mondays
This is a great dish for brunch, holiday breakfasts, lunch or dinner. I found this recipe in a newspaper about ten years ago. The original recipe can be found here. It was part of a series on cheap but nutritious family dinners when the economy was tanking. At the time, the cost was estimated to be $1.62 per serving. The adjustments I make to the recipe follow the original.
Potato and Egg Dinner Bake (A Vegetarian Recipe)
- 3/4 pound red potatoes, cut into 1/2- inch cubes
- 1/2 cup each: chopped red bell pepper and zucchini
- 1/4 cup sliced green onions
- 2 cups coarsely shredded 2% or regular sharp cheddar cheese
- 8 eggs
- 3 tablespoons flour
- 3/4 teaspoon baking powder
- 1 teaspoon garlic salt
- 1 cup low-fat cottage cheese
Preheat oven to 350°F and spray an 11 X 7-inch casserole dish with nonstick cooking spray. Spread potatoes, pepper, zucchini, green onions and cheddar cheese into prepared pan. In a separate bowl, whisk together eggs, flour, baking powder and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.
Calories: 310 Fat: 14g Cholesterol: 315mg Sodium: 800mg Vitamin C: 0.6% Fiber: 2g Protein: 23g Potassium: 379mg
My family doesn’t like the texture of cottage cheese, so I put it in the blender with the eggs and whip it until no detectable lumps remain. I use nine large eggs and a full teaspoon of baking powder. The veggies are slightly overflowing my measuring cups and I cut the potatoes a bit smaller. Let the dish sit for 10 minutes or so after baking – the eggs set better and excess moisture evaporates.
This dish is fabulous left over and can be made ahead and warmed without loss of integrity. Great for family breakfast on holidays – make it the day before and heat it up in the morning.