Spring Vegetable Egg Casserole
Ingredients
- 2 tablespoons olive oil, divided
- 1 small white onion, diced
- 1 large carrot, diced
- 1 pound Certified SC Grown asparagus, cut into bite-sized pieces
- 4 ounces Certified SC Grown sugar snap peas, halved
- 3 to 4 cups chopped Certified SC Grown broccoli florets
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 12 large eggs
- ½ cup milk
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the onion until softened, about 4 to 5 minutes.
- Add the remaining olive oil, carrot, asparagus, snap peas, broccoli, and garlic. Cook for 8 to 10 minutes, stirring occasionally.
- Stir in the mushrooms and tomatoes and cook for another 3 to 4 minutes.
- Spread half of the vegetable mixture into the prepared baking dish and sprinkle with half of the feta cheese. Repeat with the remaining vegetables and cheese.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the vegetables.
- Bake for 30 to 40 minutes, or until the eggs are fully set and a knife inserted in the center comes out clean.
- Allow to cool for 5 minutes before serving.
Notes
- This casserole can be assembled ahead of time, refrigerated overnight, and baked the next morning.
