This healthy meal makes a great addition to your brunch menu or an easy recipe to whip up on a busy weeknight. Just add a salad or fresh fruit, and you have a full meal.
Thank you to Poe Center for Health Education, who shares this recipe as part of its CookWell Kitchen.
1 1/2 lbs seasonal veggies
2 medium onions
4 ounces low fat cheddar cheese
12 medium eggs
1 teaspoon dried dill, thyme, or oregano
Non-stick cooking spray
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- 8 ounces mushrooms
- 1/4 cup fresh parsley, thyme, or basil
Preheat oven to 350°F.
Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
Grate cheddar cheese. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
Coat 9-by-13-inch baking dish with non-stick cooking spray.
Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
If using, garnish with chopped fresh herbs. Cut into 8 equal-size portions and serve.
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