Vegetable and Egg Bake Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Appetizers · Breakfast and Brunch · Casseroles · Cheese Dishes · Main Dishes · Side Dishes · Vegetable Dishes

Vegetable and Egg Bake

From Dorothy McNett's recipes at www.dorothymcnett.com. Use any vegetables in season! This is great for breakfast, brunch, lunch, dinner and for snacking, too. Serve hot out of the oven, or chilled from the refrigerator over a plate of greens.

1 onion
3-4 cloves garlic
2-3 medium carrots
1 parsnip
2 tablespoons extra virgin olive oil

4 eggs
1 cup milk or half and half
1/4 - 1/2 teaspoon sea salt
freshly ground pepper
1/4 teaspoon cayenne (or 1/2 teaspoon Zip)
1 cup grated cheddar cheese
2 cups grated Swiss or Jack cheese
paprika

greens for the serving bed

Preheat oven to 325 degrees. Dice the onions and garlic. Thinly slice the carrots and parnsip. In heavy bottomed saute pan or skillet, heat the oil and then add the prepared vegetables. Cook and stir over medium heat for at least 10 minutes, maybe more, until the veggies are tender and just starting to brown a bit. Set aside. In batter bowl whisk the eggs very well, and then whisk in the milk, salt, pepper and cayenne or Zip. Stir in the grated cheese. Pour the cooked vegetables into a 10 inch deep ceramic pie or quiche dish. Pour the egg mixture over, stirring slightly to get everything spread out nicely. Sprinkle with paprika. Bake 30-40 minutes, or until the center is set and the outside edges are starting to brown. Allow to stand about 10 minutes before serving. Or chill, and then cut and serve. Arrange slices or scoops over a platter of baby greens.

Recipe created 2009-01-12.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.