(This recipe makes 4-6 servings as shown in the photos. See below for original recipe which makes 10-12 servings)
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| Kalyn's Kitchen |
Ingredients:
1/2 cup low-fat cottage cheese, rinsed and drained well
1 medium zucchini, about 8 inches long (or more)
1-2 tsp. olive oil for sauteing zucchini and chiles
salt and fresh ground black pepper to taste
1 can diced green Anaheim chiles (4 oz. can)
10 eggs, beaten well
1 T cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)
1 cup grated sharp cheddar cheese (use low fat cheese for South Beach Diet)
Instructions:
Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the "cream", then let drain.
Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper. Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.
Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.
Mushroom and Feta Breakfast Casserole
(Makes about 10 servings, recipe created by Kalyn)
Ingredients:
18 eggs
2 T half and half or milk (I've come to consider this optional the more I make this)
1 pound mushrooms, washed and sliced (use more if the budget can handle it, I like brown Crimini mushrooms for this recipe, but any mushrooms will work)
2-3 tsp. olive oil (depending on your pan)
1 1/2 cups crumbled Feta cheese
(or 3/4 cups feta and 3/4 cups of another white cheese)
2 tsp. Spike Seasoning
salt to taste (Feta cheese and Spike both have salt, so use sparingly; these days I usually skip the salt)
fresh ground black pepper to taste
Instructions:
Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms.
Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.
(Lately I've been cutting this recipe in half and making a smaller portion in my toaster oven. I find the baking time is about around 25-30 minutes for a smaller portion.)
