★Ingredients
Vegetables
1 cup carrots, shredded or diced
2 cups broccoli, chopped
1 onion, finely chopped
1 cup spinach, chopped (optional)
1 cup bell peppers, diced
Egg Mixture
8 large eggs
1 teaspoon onion powder
1 cup milk (can use cream for a richer texture)
1 teaspoon garlic powder
Salt and pepper to taste
½ teaspoon paprika (optional)
Cheese
2 cups shredded cheddar cheese (or mozzarella, Gruyère, or your favorite cheese)
¼ cup grated Parmesan (optional, for topping)
Other
1 tablespoon olive oil or butter (for sautéing the veggies)
Fresh herbs (like parsley or basil) for garnish
★Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish.
- Cook Vegetables
Heat the olive oil or butter in a pan. Sauté the onions, bell peppers, and carrots until soft (about 5-7 minutes). Add broccoli and spinach for the last 2 minutes.
Season with a pinch of salt and pepper. Set aside to cool slightly.
- Prepare Egg Mixture
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
- Assemble
Spread the sautéed vegetables evenly in the greased baking dish.
Pour the egg mixture over the vegetables.
Sprinkle the shredded cheese over the top, spreading it evenly.
- Bake
Place the casserole in the preheated oven and bake for 30-35 minutes or until the eggs are set, and the top is golden brown and bubbly.
For an extra crispy top, sprinkle Parmesan cheese on top and bake for an additional 5 minutes.
- Serve
Let the casserole rest for 5 minutes before slicing. Garnish with fresh herbs and
Notes
Feel free to adjust the vegetables based on what you have available.
You can add other ingredients like cooked bacon, ham, or mushrooms.