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Summer Egg and Veggie Bake with Cheese
Ingredients (4 Servings)
- 6 large eggs
- 1/2 cup low-fat milk
- 2 1/2 tablespoons olive oil
- 1/2 medium red onion, diced (about 1 1/4 cups)
- 2 cloves garlic, minced
- 5 cups chopped Swiss chard (about 4 cups leaves, 1 cup stems)
- 1 cup diced red bell peppers
- 1 cup grated zucchini
- 1 1/4 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 cup shredded white cheddar cheese
Directions
- Preheat the oven to 375ºF. Position an oven rack to the center position.
- Whisk the eggs and milk together in a small bowl and set aside.
- Heat the olive oil in a large(12-inch) cast-iron skillet or oven-safe pan over medium-high heat. Add the onions and cook for 2 minutes, until they start to soften. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Mix in the chopped Swiss chard stems and pepper, and sauté them for 2 minutes. Add the Swiss chard leaves and cook them until they start to wilt, about 1 to 2 minutes. Add the grated zucchini, oregano, thyme and salt. Stir to combine.
- Turn off the heat. Pour the egg and milk mixture into the skillet. Sprinkle the cheese over the eggs and vegetables. Stir everything to make sure that the vegetables are evenly distributed. Bake the casserole for about 25 to 28 minutes, until the cheese starts to brown.
- Remove the casserole from the oven and allow it to cool for a few minutes before slicing it into wedges.
Nutrition
Per serves- Protein :- 26g
- Fat :- 14.3g
- Fibre:-1g
- Sodium:-862mg
- Carbohydrates:- 8.1g
