Egg Vegetable Casserole
Ingredients
The base
-
18
eggs
eggs
-
1
splash
skim milk
-
to taste
salt
-
to taste
pepper
-
1-2
teaspoons
Spike seasoning
-
1
tablespoon
olive oil
The vegetables
-
½
cup
red pepper, diced
-
½
cup
yellow pepper, diced
-
½
cup
red onion, diced
-
1
cup
fresh spinach, chopped
-
3
medium
Roma tomatoes, diced
The cheese
-
1
cup
mozzarella cheese, shredded
-
to taste
Parmesan cheese, shredded
Instructions
- Whisk the eggs in a large bowl and add a splash of milk, salt, pepper, and Spike seasoning.
- In a skillet, sauté the diced peppers and onion in olive oil, then add spinach and cook briefly.
- Pour the egg mixture into a greased 9x13 Pyrex dish and add the sautéed vegetables and diced tomatoes.
- Stir in the mozzarella cheese and ensure even distribution.
- Bake in a preheated oven at 350°F for 35-40 minutes until the eggs are set and golden.
- Optionally, sprinkle with Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
12-16
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
18g
Sodium
300mg
Cholesterol
400mg
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