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Tuesday, November 26, 2013

A Few Good Eggs

And, not just for breakfast — at holiday time, this colorful dish would can serve large gatherings of family and friends.
Eggs and an assortment of vegetables, cheese, and seasonings combined to make a very easy casserole. WHY did I never try this before? It was very easy (really). I modified a couple of online recipes for this variation. Yours may differ.
This dish was enjoyed at The Frog & PenguINN with homemade soup for an evening meal. This recipe was enough for 4-5 servings, but you can adjust ingredients as needed for larger (or smaller) servings.
Eggs and Vegetables Casserole
  • 1 medium onion, diced
  • 2 C roughly chopped broccoli, zucchini, peppers, asparagus – your choice or some of each (my choice)
  • 1/2 C roughly chopped mushrooms (any variety)
  • 2 white potatoes, peeled, sliced, cooked – enough to line bottom of dish 
  • 6 large eggs
  • 2 TBSP milk or half & half
  • 1 C shredded cheese, cheddar was my choice 
  • 1 TBSP dried thyme leaf, or 2 TBSP fresh thyme leaves
  • 1/2 tsp flour
  • 1/4 tsp kosher salt
  • 1/2 tsp fresh black pepper
  1. Preheat the oven to 375°F. Butter bottom of baking dish or use cooking spray.
  2. Sauté veggies in butter. (Note: Some websites suggested microwaving about 2 minutes in 1 tablespoon of water by covering with plastic wrap, and leaving a vent hole.)  If the broccoli hasn't softened, cook on high for another minute. Uncover, drain off any liquid, and set aside.
  3. Peel, slice potatoes, place in microwave-able dish with water to cover, then cover with plastic wrap (remember to vent it) and microwave until soft (mine cooked in under 5 minutes).
  4. Spread potatoes on bottom of dish, cover with other vegetables and set aside.
  5. Whisk eggs in large bowl, until slightly frothy. Add milk and flour and continue to whisk. Using a rubber spatula, stir in shredded cheese, herbs of choice, salt and pepper.
  6. Pour egg mixture over vegetables in baking dish. Draw spatula through mixture to bring some vegetables to surface.
1118 egg-veg-potato cass (1)
Bake, uncovered, for 35-40 minutes, until eggs are puffy. Serve warm or cold, but it’s easier to cut and serve when cooled a bit.1118 egg-veg-potato cass (3)
It’s also a very colorful dish with red and green peppers added.

9 comments:

Sandra said...

this looks great.. kind of like a big pie like veggie omelet... and the good thing is each person can pick the veggies they love, because it would work with all of these are a few of these...

Anvilcloud said...

I have been doing something like this with just hash browns, but I could certainly add veggies.

Montanagirl said...

Looks festive and yummy!

Country Gal said...

Looks YUMMY ! Thanks for sharing the recipe . Have a Happy Thanksgiving guys !

Cicero Sings said...

Looks good ... kind of like a crustless quiche but with potatoes for a crust and without the flour ... which is nice.

Daisy said...

That sounds good and a nice change of pace. :)

barbara l. hale said...

That looks great and easy! Thanks for the recipe!!

William Kendall said...

My mother used to make a dish very similar to this every once in awhile. It was beyond delicious. Another thing I'll miss...

A Quiet Corner said...

Yum...looks and sound delicious. Happy Thanksgiving to you and your honey!...:)JP

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