Low-Carb Zucchini and Green Chile Breakfast Casserole

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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1/2 cup cottage cheese, rinsed and drained well
1 medium zucchini, about 8 inches long
2 tsp. olive oil for sauteing zucchini and chiles
1 tsp. Spike SeasoningÂ
salt and fresh ground black pepper to taste
1 4 oz. can diced green Anaheim chiles
10 eggs, beaten well
1 T half and half
1 cup grated sharp cheddar cheese
Directions
Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “creamâ€, then let drain. Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips. Put olive oil into nonstick frying pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike Seasoning , salt, and pepper. Then add undrained green chiles and cook another 4-5 minutes. Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with half and half, cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture. Bake at 375 for about 25-30 minutes, or until mixture is set and top is nicely browned.