Friday, April 6, 2012

Nourishing Vegetable Egg Casserole

If you're on a budget, tight for time, really hungry and love real food, this recipe is for you.  I created this casserole specifically for these constraints.  I needed a dinner dish that was filling, nourishing and grain-free with adequate protein and fat.  This casserole easy, cheesy and delicious.  As you can see, there's a bit missing!  That was me ;)  It's a perfect dinner option that can easily be sliced and re-warmed.  I have even taken a cold slice of this casserole to-go for a meal on the run and it is perfect!  This dish is great for working or busy moms too, since all that's required is five minutes of assembly and then baking time.

Nourishing (and Easy) Vegetable Egg Casserole
    makes anywhere from 12-18 servings

1 dozen  real eggs
1 package  frozen vegetables of choice
1 package  fresh mini mozzarella balls, or shredded cheese of choice
Any leftover chopped vegetables - I used organic scallions
1/2 tsp  smoked mild paprika
1/2 tsp  cayenne pepper
Unrefined sea salt and black pepper to taste

To make your casserole:
  1.  In a large bowl, whisk eggs together by hand until glossy yellow.
  2.  Add frozen vegetables, cheese of choice, spices and any leftover vegetables. Fold together with a spatula.
  3.  Pour into a lightly greased (use butter, olive or coconut oil) 9x13 glass baking dish. Mine was actually a bit bigger than a standard 9x13, more like 10x15. This will only affect the thickness.
  4.  Bake, covered in foil, at 400 degrees non-convection for about 30 minutes. Remove foil, and bake longer until top is golden brown, the middle is set, and the eggs have puffed up a bit.
  5.  Let cool, slice into squares and enjoy!

Broccoli, onions and peppers are great vegetables for this dish, but feel free to use whatever vegetables are your favorites! This is a great way to use leftover roasted vegetables.  Change it up and make different flavor combinations.  For an Italian flare, use oregano, basil and thyme, along with parmesan, ricotta or mozzarella cheeses.  For a Mexican flare, use homemade taco seasoning, along with cheddar, feta or cojita cheeses.  For an Indian flare, use garam masala or curry powders, along with very mild cheddar or goat cheese.  I could go on, but I think I've given you enough ideas.

Have a happy, healthy, nourishing dinner!