Vegetable, Cheese, and Egg Casserole

Preparation:  10 min. Cooking: 45 min. Total: 55 min.
Recipe photo
  • 1 Cup broccoli , chopped
  • 1 Cup green bell pepper , or red bell pepper, chopped
  • 1 Cup green beans , chopped
  • 1 Cup corn kernels
  • 1 Cup zucchini , or yellow squash, thinly sliced
  • 1 Cup Swiss cheese , shredded
  • 1 Cup American cheese , grated, or other grated cheese
  • 4 large eggs
  • 1 Cup milk
  • 1 tsp basil
  • 1 tsp parsley
  • 1/2 tsp salt (optional)
  • 1/4 tsp black pepper , ground
Preheat oven to 350 ℉. In a large bowl, mix vegetables and cheeses. In a separate bowl, beat together eggs, milk, basil, parsley, salt (optional), and pepper. Pour this mixture into the vegetable-and-cheese mixture and stir until well-blended. Pour into well-greased 9x13 inch baking pan. Bake at 350 ℉ for about 45 minutes.
Calories
210 Cal
Fat
12 g
Carbs
12 g
Protein
12 g
Fiber
2.1 g
Sugar
5 g
Cholesterol
130 mg
Sodium
460 mg


Nutrients

Fiber     2.1 g
Fat     12 g
Sugar     5 g
Carbs     12 g
Protein     12 g
Calories     210 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     3.8 g
Fat, Sat     6.3 g
Fat, Trans     0.2 g
Fat, Percent     55 %

Vitamins

Vitamin, K     36 mcg     30 %
Vitamin, A     950 IU     32 %
Vitamin, B12     1 mcg     42 %
Niacin     0.8 mg     4.8 %
Riboflavin     0.4 mg     29 %
Vitamin, C     28 mg     31 %
Vitamin, D     29 IU     4.8 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     0.9 mg     5.7 %
Panto, Acid     1 mg     19 %
Choline     87 mg     16 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     260 mcg     26 %
Phosphorus     260 mg     37 %
Magnesium     33 mg     7.8 %
Copper     0.1 mcg     8.1 %
Fluoride     10 mcg     250 %
Zinc     1.8 mg     16 %
Cholesterol     130 mg     0.6 %
Sodium     460 mg     31 %
Selenium     13 mcg     24 %
Manganese     0.2 mg     2.3 %
Potassium     330 mg     6.9 %
Iron     1 mg     12 %