Breakfast Casserole

(Serves 4-6, depending on palm size)

Food types per serving: 1 Protein, 1 Vegetable, 1 Oil

Ingredients:

• 12 stalks asparagus
• ¼ lb. chopped mushrooms 1 small onion, diced
• 2 tsp. extra virgin olive oil 7 eggs, lightly beaten
• 1 cup nonfat, small curd cottage cheese
• 1 cup shredded part-skim mozzarella cheese 3 Tbsp. fresh basil, chopped fine
• 1 tsp. dried thyme
• Sea salt and freshly ground pepper to taste

Directions:

Preheat oven to 350°. Spray an 8″ x 8″ baking dish with oil. Snap off ends of asparagus and slice into ½” pieces. Set aside. Heat oil over medium heat in a wok or skillet and sauté onions for about 3 minutes, stirring occasionally.

Add asparagus and mushrooms and cook for another 5 minutes until mushrooms have softened and released some of their juices. Remove from heat. In a large mixing bowl, mix eggs with cottage cheese, herbs, salt and pepper. Spread half the egg mixture in the baking dish and top with all the veggies, then the shredded cheese. Cover with the remaining egg mixture. Bake 40-50 minutes, until lightly golden and slightly puffy set in the center. Check in the center to be sure that the eggs have set. Allow to set for 5 minutes before serving.