Simple Italian Bell Pepper Brunch Casserole & Salad Meal (Vegetarian, Lean & Green)

 

This light and tasty meal is great
for brunch, lunch or dinner❣

Ingredients:

olive or avocado oil cooking spray

3 large eggs

12 ounces fat free plain Greek yogurt

1 teaspoon olive or avocado oil

2 cloves garlic, minced

2 1/2 cups chopped orange, yellow and/or red bell peppers (about 2 peppers)

1/4 teaspoon salt

1/2 teaspoon dried minced onion

3/4 teaspoon dried oregano leaves

3/4 teaspoon dried basil leaves

8 ounces reduced fat mozzarella cheese, grated

4 cups salad greens

1 cup halved grape tomatoes

4 tablespoons Walden Farm's 0 calorie Italian or Balsamic Dressing

Method:

Preheat oven to 375*. Lightly grease a 9 inch square pan with the cooking spray and set aside. Whisk together the eggs and yogurt and set aside.

Add the teaspoon of oil to a medium sized skillet. Heat over medium low heat. Add the garlic, peppers and spices to the skillet. Stir and sauté for 8 minutes. Spoon half of the pepper mixture into the prepared dish. Sprinkle with half of the grated cheese. Repeat with the remaining peppers & cheese. Spread the egg mixture evenly over the peppers and cheese. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake uncovered for an additional 10 minutes. 

While the casserole is baking, assemble the salads. Add 1 cup of salad greens to each of 4 serving plates. Top each lettuce portion with 1/4 cup chopped tomatoes and 1 tablespoon of dressing.  When the casserole finishes baking, cut into 4 squares. Place a casserole square next to each of the salads on the serving plates. Makes 4 servings.

Each Casserole with Salad Serving equals: 1 lean, 3 green, 1/4 healthy fat &  2 condiments

Nutritional info per meal, approximately: 344 calories ~ 16,5 grams fat ~ 23.4 grams carbs ~ 20.25 grams net carbs ~ 27 grams protein

Note: My husband and I both really enjoyed this flavors of this casserole and salad meal!