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Crustless Veggie Egg Bake

Author Tawnie Graham of Kroll's Korner

Ingredients

  • 8 Safest Choice Eggs
  • 1 cup low-fat Mozzarella cheese
  • 2 cups broccoli chopped
  • 3/4 cup sliced mushrooms
  • 1 medium sized red bell pepper chopped w/ seeds removed
  • 1/8 tsp. dried oregano
  • 1/8 tsp. dried basil
  • 1/8 tsp. dried thyme
  • 2 Tbsp. EVOO
  • 1 small white onion chopped
  • salt and pepper TT
  • dash of garlic powder
  • Pam cooking spray

Instructions

  • Preheat oven to 375 degrees F. Placed the chopped broccoli, onion, bell pepper, mushroom and garlic powder in a large frying pan with the 2 T EVOO over medium heat. Sauté until broccoli is tender.
  • Spray a casserole dish with Pam. Spread the cooked vegetables in the bottom on the dish. Let cool for a few minutes.
  • In a large bowl, whisk the 8 eggs together. Add in the milk and whisk again. Add in the cheese and seasonings and stir gently together.
  • Pour the egg mixture over the slightly cooled vegetables. With a spoon bring some of the veggies to the top. Bake for 35 minutes, uncovered. Enjoy warm!