Veggie, Egg and Cheese Bake

 Veggie, Egg and Cheese  Bake 


1 tablespoon extra virgin olive oil

½ yellow onion, finely chopped

½ cup white or baby bella mushrooms, sliced  

1 cup asparagus, tough ends removed, chopped into 1 inch pieces

½ orange or yellow pepper, diced

1 cup baby spinach

¼  cup roasted red peppers, chopped 

2 cups shredded sharp cheddar cheese

12 large eggs

1 teaspoon salt

½ teaspoon pepper

Garnish with parsley or chives


Coat a 9x13 baking dish with non-stick spray.  Heat oven to 375 degrees. Set aside.


Heat extra virgin olive oil in a large skillet on medium high heat.  Add onions and mushrooms and saute for 2-3 minutes. Add Asparagus and yellow or orange peppers to the pan.  Cook for another 2-3 or until all the veggies are tender. 


Add spinach and toss until wilted.  Cook for another 4-5 minutes or until the liquid has evaporated.  Remove from the heat. Stir in roasted red peppers.


Transfer veggies to the baking dish and spread out evenly into 1 layer.  


In a large bowl, whisk together eggs, 1 ½ cups shredded cheddar cheese, salt and pepper.  Pour over veggies. Bake for 20-25 minutes.  

Sprinkle the remaining cheese over the top and bake for another 20 minutes.  Garnish with parsley or chives. Serve warm.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Layered 4th of July Dip

Image
  Layered 4th of July Dip 16 oz. container  of softened or whipped cream cheese 1 cup sour cream 1 1/2  cups crumbled feta cheese divided 2 tbsp. Lemon juice 3/4 cup  basil pesto 6 oz. of chopped kalamata olives 1 16 oz. jar of roasted red bell peppers drained and chopped 2 cups fresh bocconcini sized mozzarella balls cut in half Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy. Spread one half of the cheese mixture into the bottom of a 9x13 pan. Spread all of the basil pesto evenly over the cheese mixture.  Top pesto layer with the remaining cheese. Spread evenly to cover pesto. Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars. Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows ...
Read more

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more