This is an easy, healthy, versatile dish and it's a great way to clean out the crisper drawer, while getting a ton of veggies for breakfast! Or, if you're like me, dinner. This is a really flexible recipe and you can make it differently every time, depending on what you have on hand. I also added several ingredients after taking the "What you need" photo so make sure you read the list. Be creative!
Serves about 6.
What you need:
- Vegetables! I used a small head of broccoli, chopped up into very small pieces, 1/2 a red pepper, diced, a tiny onion, diced, 2 diced garlic cloves, a handful of spinach and a handful of cherry tomatoes (quartered).
- 10 eggs, beaten
- Spices to taste. Salt and pepper. I threw in about 2 t of oregano and a tiny dash of cayenne pepper. If I had Spike seasoning here, I'd definitely use it!
- Grated cheese
- Optional toppings: green onions and salsa
What to do:
- After chopping all the vegetables, blanche the ones you want to soften up. I blanched the broccoli for about a minute and a half, then added the peppers for another minute and a half with the broccoli. (Blanche is a fancy word for dumping into boiling water). After that, I dumped it all into a fine strainer and ran cool water over it. Some people put veggies into ice water to stop the cooking process.
- Saute the onion and garlic in a frying pan until soft.
- Beat the eggs and add the spices.
- Spray a baking pan with non-stick spray and layer the ingredients: vegetables and onion mixture, a layer or spinach, tomatoes, and finally, top with eggs and grate cheese on top. I made sure all the spinach was coated with egg mixture.
- My oven cooks things weird and I've been messing with the gas flow, so I'm not sure how accurate my guesses are. But it's pretty easy to tell when it's done, so just check regularly. I'm guessing I cooked it at about 375 degrees for 35 or 40 minutes. Just keep an eye on it. When it's firm, and a fork comes out clean, it's done!
- Top with scallions and salsa if desired, and enjoy!
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