Green Chile, Egg and Potato Bake
Green Chile, Egg and Potato Bake might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 270 calories, 16g of protein, and 15g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of eggs, small-curd cottage cheese, valley corn, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture.
Sprinkle with onions and remaining 1/2 cup cheese.
Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean.
Let stand 5 to 10 minutes before cutting.