Farmer's Egg Casserole with Broccoli, Mushroom, and Onions

This one is for all of my bariatric surgery buddies! This is directly from The Gastric Sleeve Bariatric Cookbook. I made it several times after surgery and it is delicious and packed with protein (and easy to reheat all week)!

FARMER'S EGG CASSEROLE WITH BROCCOLI, MUSHROOM, AND ONIONS

• Nonstick cooking spray

• 2 teaspoons extra-virgin olive oil

• 1 onion, diced

• 1/2 cup chopped mushrooms

• 2 cups roughly chopped broccoli florets

• 12 eggs

• 2 tablespoons low-fat milk

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon dried thyme

• 1 cup chopped or shredded cooked poultry breast, such as leftover turkey or chicken, canned chicken breast, or turkey lunch meat (nitrate-free)

• 1 cup shredded Swiss cheese

• 1/4 cup shredded Parmigiana-Reggiano cheese

Directions:

1. Preheat the oven to 350 degrees F. Spray a 9-by-inch baking dish with the cooking spray.

2. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions and sauté for 1 to 2 minutes, or until tender. Add the mushrooms and cook for an additional 2 to 3 minutes, or until tender.

3. In a steamer or microwave-safe bowl, place the broccoli florets and 2 tablespoons water. Cover and microwave/steam for about 4 minutes or just until tender. Drain off any liquid and set aside.

4. In a large bowl, whisk together the eggs, milk, oregano, basil, and thyme.

5. Add the cooked vegetables, poultry, and Swiss cheese to the egg mixture and stir to combine.

6. Pour the mixture into the baking dish and sprinkle the Parmigiana-Reggiano cheese over the top.