Ingredients
2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced1/2 cup water1 cup frozen chopped broccoli, thawed6 green onions, thinly sliced1 small sweet red pepper, chopped6 large eggs8 large egg whites1 cup 1% cottage cheese1 cup shredded reduced-fat cheddar cheese1/2 cup grated Parmesan cheese1/2 cup fat-free milk2 tablespoons dried parsley flakes1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, 5-7 minutes; drain.
Spread potatoes in a greased 13x9-in. baking dish. Top with broccoli, onions and red pepper.
In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
