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Summer Egg and Veggie Bake with Cheese

URL: https://ohmyveggies.com/summer-veggie-bake-with-cheese/

Ingredients

  • 6 large eggs
  • ½ cup low-fat milk
  • 2 ½ tablespoons olive oil
  • ½ medium red onion, diced
  • 2 cloves garlic, minced
  • 5 cups chopped Swiss chard
  • 1 cup diced red bell peppers
  • 1 cup grated zucchini
  • 1 ¼ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 cup shredded white cheddar cheese

Instructions

  1. Preheat the oven to 375ºF and position an oven rack to the center.
  2. Whisk the eggs and milk together in a small bowl and set aside.
  3. Heat olive oil in a large cast-iron skillet over medium-high heat.
  4. Add onions and cook for 2 minutes until they start to soften.
  5. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
  6. Mix in chopped Swiss chard stems and bell pepper, sauté for 2 minutes.
  7. Add Swiss chard leaves and cook until they start to wilt, about 1 to 2 minutes.
  8. Stir in grated zucchini, oregano, thyme, and salt.
  9. Turn off the heat and pour the egg and milk mixture into the skillet.
  10. Sprinkle cheese over the egg and vegetable mixture and stir to combine.
  11. Bake the casserole for about 25 to 28 minutes until the cheese starts to brown.
  12. Remove from the oven and allow to cool for a few minutes before slicing.

Nutrition Facts (estimated)

Servings
4
Calories
333
Total fat
25g
Total carbohydrates
10g
Total protein
18g
Sodium
965mg
Cholesterol
277mg

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