Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
Cooking spray (canola or olive oil)
1 tsp olive oil
1 small red onion, diced
2 chayote squash, peeled, cored, and diced
1/2 small red bell pepper, diced
10 large eggs
1/4 cup low-fat cottage cheese
4-oz can fire-roasted mild green chopped chiles
2 Tbsp skim milk
1/2 tsp ground cumin
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded Cheddar, from the supermarket, or any leftover shredded cheese from my freezer.)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Coat the bottom and sides of a casserole dish with cooking spray, and set aside.
In a nonstick frying pan, add the olive oil, onion, chayote and red bell pepper. Sauté over low heat for 3 minutes, or until the squash is cooked through. Set aside to cool for 5 minutes.
In a large bowl, lightly beat the eggs, cottage cheese, green chiles, skim milk and cumin. Stir in the grated cheese, and season with salt and pepper. Pour the mixture into the prepared casserole dish.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)