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BROCCOLI-CHEDDAR EGG PUFF

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 8
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 teaspoons Pure Wesson® Canola Oil
  • 2 cups frozen broccoli florets, thawed, drained and chopped
  • 1/2 cup chopped onion
  • 1/2 1/2 pepper = about 1/2 cup red bell pepper, chopped
  • 1-3/4 cups fat free milk
  • 1-1/2 1-1/2 cups = 12 oz cups Egg Beaters® Original
  • 1 cup reduced-fat baking mix
  • 3/4 cup shredded reduced fat Cheddar cheese, divided
DIRECTIONS

Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.

Heat oil in medium nonstick skillet over medium-high heat. Add broccoli, onion and red pepper; cook and stir 4 minutes or until crisp-tender. Remove from heat.

Combine milk, Egg Beaters, baking mix and about half of the cheese in large bowl. Beat with wire whisk until blended. Add vegetables; mix lightly. Pour mixture into prepared baking dish.

Bake 40 minutes. Sprinkle top with the remaining cheese. Bake another 10 minutes or until knife inserted in center comes out clean. Cool 5 minutes.