Spring Vegetable Egg Casserole
- Yield 12
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Spring Vegetable Egg Casserole is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 large carrot (or 1 cup of baby carrots), 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 (about 1 medium head of broccoli)
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 12 large eggs, whisked
- 1/2 cup milk
- salt and pepper
Method
Warm oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray.
Warm 1 tablespoon oil in a large saute pan over medium-a hot burner. Tip in onion and saute for 4-5 minutes, or until it is soft and translucent.
Tip in the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Tip in the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.
Move about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Scatter evenly with half of the feta cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.
In a separate mixing bowl, whisk the eggs and milk and a generous pinch of salt and pepper together until combined. Then evenly pour the egg mixture over the veggies.
Roast for 30-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean. Plate while it is hot.
