Egg Vegetable Casserole

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Two peas & their pod

Total Time

50 mins

Prep Time

10 mins

Rating

(63)

Ingredients

18 eggs
Splash of skim milk
Salt and pepper to taste
Spike seasoning
Olive oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup mozzarella cheese, shredded
Parmesan cheese, shredded

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Preparation

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Step 1

In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don't have this, try Italian seasoning instead.

Step 2

In a large skillet, saute the peppers and onion in a little bit of olive oil. Add in the spinach for a minute or two. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly.

Step 3

Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.

Step 4

Sprinkle the casserole with Parmesan cheese if you wish.

Chef’s notes

If you don't have Spike seasoning, Italian seasoning can be used as a substitute.

Ensure the veggies and cheese are evenly distributed in the dish for consistent flavor.

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Seasonal Recipes

Skill Level

other

Egg Vegetable Casserole

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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