Monday, August 18, 2014

Veggie Egg Casserole


18 eggs
Splash of skim milk
Salt and pepper to taste
1/2 tsp basil
1/2 tsp oregano
oil for frying
1 bell pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup cheese, shredded

1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste; stir in oregano & basil.
2. In a large skillet, saute the bell pepper and onion in a little bit of olive oil. Add in the spinach for a minute or two. 
3. Stir veggie mixture into egg mixture; fold in cheese. Pour into an oiled 13 x 9 dish.  Bake 1 hour or until the eggs are set in the middle.

No comments: