Denver Omelette and Hash Brown Casserole Recipe

Ingredients for Egg Casserole:

• Olive oil cooking spray
  or your favorite
• 1½
  cups
  onions,
  chopped
• 1
  cup
  red bell peppers,
  chopped
• 1¼
  cups
  lean ham
  (5 ounces) chopped
• ½
  cup
  plain nonfat Greek yogurt or nonfat plain yogurt
• ½
  cup
  fat-free cottage cheese
• ½
  cup
  fat-free milk
• 2
  eggs
  beaten
• 2
  egg whites
• ¼
  teaspoon
  Lawry’s seasoning salt or salt
• Fresh ground pepper,
  to taste

Ingredients for Hash Browns Topping:

• 4
  cups
  frozen hash browns,
  not defrosted
• ½
  teaspoon
  Lawry’s seasoning salt or salt

• Preheat oven to 350°F. Coat a 9 x 9-inch baking pan with cooking spray.
• In a microwave-safe bowl, cook the chopped onions and red peppers for 3 minutes, then drain any liquid.
• In a large bowl, combine the cooked onions and peppers with chopped ham, yogurt, cottage cheese, and milk. Mix until smooth. Stir in the beaten eggs, egg whites, 1/4 teaspoon seasoning salt (or regular salt) and pepper. Mix well.
• Pour the egg mixture into the prepared baking pan and spread evenly. Top with the frozen hash browns, breaking up any large chunks so they cover evenly. Spray the hash browns generously with cooking spray and sprinkle with 1/2 teaspoon seasoning salt (or salt).
• Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. For a crispier top, broil 2–3 minutes until golden—watch closely to avoid burning.
• Remove from oven and let rest 10 minutes to set. Cut into 6 slices and serve.
• This casserole reheats well and freezes nicely. To serve a larger crowd, double the recipe and bake in a 13 x 9-inch dish.