Ingredients

• 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
• 1/2 cup water
• 1 cup frozen chopped broccoli, thawed
• 6 green onions, thinly sliced
• 1 small sweet red pepper, chopped
• 6 large eggs
• 8 large egg whites
• 1 cup (8 ounces) cottage cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.

2. Spread potatoes in a 13×9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.

3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.

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