Breakfast Casserole Recipe (serves 4-6)

Servings: 1 protein, 1 cat. 1 veg., ½ oil

203 Calories, 8g carbohydrates, 17g protein, 12g fat per serving

• 12 stalks asparagus > 1 cup shredded part-skim mozzarella cheese
• 1/4 lb chopped mushrooms > 3 Tbsp fresh basil, chopped fine
• 1 small onion, diced > 1 tsp dried thyme
• 1 Tbsp olive oil > sea salt to taste
• 7 eggs, lightly beaten > freshly ground black pepper to taste
• 1 cup nonfat, small curd cottage cheese

Preheat oven to 350 degrees. 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.