I debated on whether to call this recipe a quiche or casserole… We’ll go with casserole, but whatever suits your fancy...
Hubby went to a Houston Astros baseball game yesterday, and rather than indulge in junk food all day, I decided to come up with a healthy, easy, to-be-eaten-over-several-days meal. Hubby is a Weight Watchers member, and since this recipe contains a few points from the potatoes and cheese, I'll probably be eating it all myself.
This is a great go-to dish anytime, and it’s gluten-free! Prepare this recipe in a pie dish or 7”x11” casserole. Be sure to add non-stick spray to your dish for easy clean up. This makes six servings with an approximate calorie count of 210 each.
Ingredients:
36 (4 servings) tater tots, thawed and smashed
Handful of carrot sticks
1 small bell pepper (I used an orange one)
1 small zucchini
1 small yellow squash
4 oz. fresh sliced mushrooms
¼ tsp garlic powder
½ tsp dried minced onion
6 eggs
½ cup Mexican blend shredded cheese
(Add a sprinkle of salt and pepper to each layer for even seasoning throughout.)
Directions:
Start by defrosting tater tots and smashing them to cover the bottom of your dish.
Sprinkle a handful of carrot sticks on top of the potatoes to add a little crunch. Then, spread a layer of mushrooms over the carrots. Chop the remaining veggies and saute with garlic salt and dried chopped onions until they begin to soften.
Don’t forget to add a sprinkle of salt and pepper to each layer. Spoon veggies over tots, carrots, and mushrooms.
Add whisked eggs and cheese. Easy peasy!!
Bake at 350 degrees for 40 minutes. Enjoy!
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