Veggie Egg Casserole

1/2 sweet onion, chopped
1 head broccoli florets
1 bell pepper, chopped (I prefer red, yellow or orange)
2 tsp canola oil (can use avocado oil or olive oil)
1 dozen eggs
1 c shredded cheese
2 c low-fat cottage cheese
1 tsp baking powder
1 Tbsp flour
salt and pepper to taste

Preheat oven to 350°F. Grease 9×13 pan.
Prepare veggies. Chop onion and bell pepper (if serving to baby might want a slightly smaller chop). Pick apart broccoli florets into small pieces and remove most of stem.
Heat a medium-sized frying pan to medium heat. Add canola oil and mix around pan. Add onions and mix into oil. Cook ~3-4 minutes until they start softening.
Add broccoli and red bell pepper. Mix in with onions. Add salt and pepper to taste. Cook 1-2 minutes, then cover with a lid to steam for another 2-3 minutes until broccoli looks bright green. Remove veggies from stovetop.
In a large mixing bowl, beat eggs. Add in cottage cheese, cheese, baking powder and flour. Add in veggies. Add salt and pepper to taste. Transfer to 9×13 pan.
Bake at 350°F for 40 minutes. Remove from oven and enjoy!

Recipe courtesy of Egg Nutrition Center (incredibleegg.org) and Stacey Mattinson (staceymattinson.com)

Calories: 449 kcal Carbohydrates: 17g Protein: 39g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Cholesterol: 666mg Sodium: 918mg Potassium: 583mg Fiber: 4g Sugar: 9g