Spring Vegetable Egg Casserole
Ingredients
The vegetables
-
2
tablespoons
olive oil
-
1
small
white onion, peeled and diced
-
1
large
carrot, peeled and diced
-
1
pound
asparagus, cut on the diagonal into bite-sized pieces
-
4
ounces
sugar snap peas, halved
-
3–4
cups
chopped broccoli florets
-
2
cloves
garlic, minced
-
8
ounces
baby bella mushrooms, sliced
-
1
pint
cherry tomatoes, halved
The egg mixture
-
4
ounces
crumbled feta cheese
-
12
large
eggs, whisked
-
½
cup
milk
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat and sauté the onion until soft.
- Add the remaining olive oil, carrot, asparagus, snap peas, broccoli, and garlic, cooking until softened.
- Stir in the mushrooms and cherry tomatoes and cook for a few more minutes.
- Transfer half of the vegetable mixture to the baking dish and sprinkle with half of the feta cheese.
- Layer the remaining vegetables and top with the rest of the feta cheese.
- In a bowl, whisk together the eggs, milk, salt, and pepper, then pour over the vegetables.
- Bake for 30-40 minutes until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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