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Garden Vegetable Egg Casserole
Melissa Hart

Garden Vegetable Egg Casserole

Zucchini, mushrooms, tomatoes and spinach make this the vegetable-bin breakfast, but each one gets handled for moisture first. The result is a tender egg bake with distinct colors rather than a wet frittata. Parmesan seasons the vegetables without burying them under cheese.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 1 medium zucchini diced
  • 1 small yellow onion diced
  • 2 Roma tomatoes seeded and diced
  • 5 ounces baby spinach
  • 12 large eggs
  • 1 cup whole milk
  • 1 cup finely shredded Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Heat the oil in a wide skillet. Brown the mushrooms, zucchini and onion for 9 to 11 minutes until dry. Add the tomatoes and spinach and cook 2 minutes, then cool.
  3. Whisk the eggs, milk, salt, pepper and basil. Stir in the cooled vegetables and 3/4 cup Parmesan.
  4. Pour into the dish and sprinkle with the remaining Parmesan.
  5. Bake for 35 to 40 minutes, until the center reaches 160°F. Rest 10 minutes before slicing.