Food Friday: Baked Eggs

Sorry for the delay in getting Food Friday up - it has been a crazy day around here as I'm babysitting my nieces at the last minute. It has been fun to play with them though so no complaints here.

Today's recipe came from a friend many years ago who is a Weight Watchers leader. I always look forward to her recipes because I know they will be healthy and delicious. This recipe serves one, but feel free to make it as large as you need it. My husband does not like veggies so I usually make this when I know he will not be home for dinner. I make at least enough for two though so I can have leftovers the next day. The options are endless for this recipe but my favorites are to use cabbage, broccoli, and onions and I prefer the cottage cheese over the ricotta.

Nancy's Baked Eggs

1 cup cut up vegetables - ex. zucchini, mushrooms, peppers, onions, tomato, cabbage, etc.
1 large egg, beaten slightly
2 Tbsp fat-free ricotta or cottage cheese
2 Tbsp mozzarella cheese

Prepare baking dish with Pam, use a small dish for 1-2 servings and an 8x8 or 11x7 for 3-4 servings. Slice and cut up vegetables, spread in bottom of baking dish. Mix egg and ricotta or cottage cheese together, pour over vegetables. Bake uncovered at 400 degrees for 15 minutes. Sprinkle with mozzarella cheese and bake another 5 minutes or until egg is done. Top with salsa for added flavor. This makes a great meal with light toast, fat free hashbrowns made in a nonstick skillet, and fresh fruit.

Points for casserole only: 3.5 per serving