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Potato and Egg Bake

3/4 lb. red potatoes, cut into 1/2-inch cubes
1/2 cup red bell pepper, chopped
1/2 cup zucchini, chopped
1/4 cup green onions, sliced
2 cups shredded 2% or regular sharp Cheddar cheese
8 eggs
3 Tbsp. flour
3/4 tsp. baking powder
1 tsp. garlic salt
1 cup low-fat cottage cheese

Preheat oven to 350 degrees and spray an 11-x 7-inch casserole dish with nonstick cooking spray. Spread potatoes, pepper, zucchini, green onions, and Cheddar cheese into prepared pan. In a separate bowl, whisk together eggs, flour, baking powder, and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly. Bake for 45 minutes or until eggs are puffed, golden brown, and set in the center. Makes 6 servings.

 

 


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