Details

• Servings: 12
• Serving Size: 1/2 cup

Ingredients

• Non-stick cooking spray
• 4 large eggs
• 8 egg whites
• 1 cup skim milk
• 1 Tbsp olive oil
• 1 medium red onion, chopped
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 8 oz sliced baby bella mushrooms
• 1 red bell pepper, stemmed, seeded and chopped
• 1 green bell pepper, stemmed, seeded and chopped
• 1 medium zucchini, chopped
• 1 cup packed roughly chopped fresh baby spinach
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 cups cooked quinoa
• 3/4 cup no salt added 1% low-fat cottage cheese, divided
• 1/4 cup crumbled reduced fat feta cheese

Preparation

1. Preheat oven to 350°F. Grease a 9x13-inch casserole dish with nonstick cooking spray; set aside.
2. In a large mixing bowl, whisk together eggs, egg whites and milk; set aside.
3. In a large skillet, heat the oil over medium heat until it begins to shimmer. Add onion, oregano, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes, or until soft. Add garlic and cook until fragrant, about 30 seconds. Add the mushrooms, red bell pepper, green bell pepper, and zucchini, and cook, stirring occasionally, for 5 minutes. Add the spinach, basil, and parsley, tossing until spinach is just wilted, about 1 minute. Remove from heat.
4. Spread 1 cup quinoa in an even layer in the prepared casserole dish. Spread half of the vegetable mixture on top of the quinoa, followed by half of the cottage cheese. Add a second layer of quinoa followed by the remaining vegetable mixture. Spoon the remaining cottage cheese on top in small dollops. Pour in the egg mixture and top with crumbled feta cheese.
5. Bake for 40 to 45 minutes, or until eggs are set. Let stand 5 minutes before slicing and serving. Garnish with chopped basil and enjoy!