Don’t toss those leftovers! This is a great way to use what you have left in your fridge the next day.
Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.
Makes 1 half pan.
½ cup reduced fat cheese, shredded
1 cup left over meats, chopped
1 cup left over vegetables, chopped
Preheat your oven to 500 degrees F.
Scramble eggs with a pinch of salt and pepper.
Evenly spread meat and vegetables on the bottom of a 9-inch round, non-stick pan. Top with cheese.
Bake for about 10-20 minutes, until the middle of the casserole is set and eggs are cooked through.