Potato and Egg Dinner Bake

3/4 lb red potatoes, cut into 1/2-inch cubes

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini (I used shredded)

1/4 cup sliced green onions (I used dehydrated white onions)

2 cups shredded cheddar cheese

8 eggs

3 Tbsp flour

3/4 tsp baking powder

1 tsp garlic salt

1 cup low-fat cottage cheese (I used fat free)

Spread potatoes, pepper, zucchini, onions and cheese into greased 13X9 inch pan. Whisk eggs, flour, baking powder, and garlic salt. Stir in cottage cheese and pour over vegetables. Bake 45 minutes at 350.

Recipe from the US Potato Board