Best Way to Reheat Egg & Veg Casserole?

I just made it up as I went along - but here's what I did:

In layers in an oven-safe casserole dish:

1 par-cooked thinly sliced potato

1 thinly sliced zuke/yellow summer squash
season with salt, pepper and paprika

Handful of grated carrots

Par-sauté in ~ 1T good olive oil: half large sweet onion. When onion begins to soften, add sliced fresh mushrooms

Torn together: spinach, kale, fresh basil

Beat 5-6 eggs and pour over layers

Top with cheese - I used 4 low-fat Swiss singles (60 calories each), but any will do.


Bake for 45-55 minutes at 275°C/350°F (or until cheese begins to brown)

I had 1/3 of the whole thing which I logged at ~ 400 calories. It was sooo filling - almost too filling. Egg dishes can be tricky and go soggy on the reheat. Might try popping it on medium in the deep plate George Foreman unless someone here has a better idea.