Potato Egg Bake Recipe

INGREDIENTS

• 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
• 1/2 cup water
• 1 cup frozen chopped broccoli, thawed
• 6 green onions, thinly sliced
• 1 small sweet red pepper, chopped
• 6 Eggland's Best® Eggs
• 8 egg whites
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fat-free milk
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper