Ingredients

• 1 1/2 cups egg substitute
• 3 large eggs
• 1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided
• 1 1/2 cups shredded reduced-fat monterey jack cheese, divided
• 1/2 cup 1% low-fat milk
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (16 ounce) carton fat-free cottage cheese
• cooking spray
• 4 cups sliced zucchini (about 4)
• 1 cup finely chopped green bell pepper (about 1)
• 1/2 cup finely chopped onion
• 12 ounces baby spinach leaves
• 3 ears corn, scraped
• 1/2 cup chopped fresh parsley
• 2 tomatoes, thinly sliced

Instructions

1. Preheat oven to 400°.

2. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 20 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 45 minutes or until lightly browned and set.