Delicious Egg and Vegetable Casserole

12 eggs
2 cups low-fat cottage cheese
2 tablespoons mix of freshly chopped herbs
1 cup shredded Jack or cheddar cheese
2 cups freshly sliced veggies (your choice)
salt and pepper, optional

Preheat oven to 350F.

Place vegetables in a microwave-safe bowl. Cover with plastic wrap and cook on high for 3 minutes. Set it aside.

Mix in eggs, cottage cheese, herbs, salt and pepper (if wanted) in a large bowl. Pour half of the mixture in a greased 9x11-inch pan. Top with well-drained vegetables and shredded cheese. Pour remaining egg mixture over vegetables.

Bake at 350 for 45 minutes to 1 hour. Eggs should be set and top very lightly browned.

Servings: 8
Source: Iowa Egg Council, 2001 "Make It Easy"- Student first place