This recipe for Egg Vegetable Casserole wasn’t on my menu, so of course, I didn’t have the right ingredients. As a result, I made some substitutions based on what I had on hand. The truth is – this casserole is really versatile and any vegetable combination you choose will probably work. I’ll be making this casserole again.
- 18 eggs
- Splash of skim milk
- Salt & pepper, to taste
- Spike seasoning (or Italian seasoning)
- Olive oil
- ½ red pepper, diced
- ½ yellow pepper, diced
- ½ red onion, diced
- 1 cup of fresh spinach, chopped
- 3 Roma tomatoes, diced
- 1 cup mozzarella cheese, shredded
- Parmesan cheese, shredded
In a large bowl, whisk together the eggs. Add a splash of milk. Add salt and pepper to taste. Add 1 to 2 teaspoons of Spike seasoning (or Italian seasoning).
In a large skillet, sauté the peppers and onion in a little bit of olive oil. Add the spinach for a minute or two.
Pour the eggs in a greased 9×13 Pyrex dish. Stir in the sautéed veggies, tomatoes and mozzarella and mix well.
Bake in a 350 degree oven for about 35-40 minutes or until the edges are set and golden. Sprinkle the casserole with Parmesan cheese if desired.
I used broccoli, spinach, green onion, carrots, tomatoes and green pepper. Instead of regular mozzarella, I used Daiya mozzarella which is dairy free. David hasn’t decided if he likes the Daiya cheese or not. It works on some things but has a funny taste in others.
I also used Italian seasoning instead of Spike seasoning.
I made a half batch of this since only David was eating it. I used a 9×9 square pyrex dish. It was just enough for him to have half for dinner and half for breakfast the next morning.
recipe from Two Peas & Their Pod