Summer Egg and Veggie Bake with Cheese
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Side Dish, Main Course, Breakfast, Brunch
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Cuisine
American
Summer Egg and Veggie Bake with Cheese
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This veggie-packed egg and cheese casserole cooks up in one skillet and makes a delicious dinner or savory breakfast.
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Ingredients
- 6 egg large
- ½ cup milk low-fat
- 2 ½ tablespoons olive oil
- ½ red onion diced (about 1 ¼ cups, medium
- 2 cloves garlic minced
- 5 cups swiss chard about 4 cups leaves, 1 cup stems, chopped
- 1 cup red bell pepper diced
- 1 cup zucchini grated
- 1 ¼ teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon kosher salt
- 1 cup White Cheddar Cheese shredded
Instructions
- 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.
Notes
- If you do not have a cast-iron skillet, you can bake everything inside a greased 9x9 inch casserole dish. Pour the sautéed vegetables into the dish and then add the eggs and cheese. Use a wooden spoon to stir the vegetables and cheese so that they’re distributed evenly. The cooking time should be roughly the same.
Nutrition Information
Show Details
Serving
4-6
Calories
333kcal
(17%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
277mg
(92%)
Sodium
965mg
(40%)
Potassium
529mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4698IU
(94%)
Vitamin C
68mg
(76%)
Calcium
329mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 4-6 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 277mg | 92% |
| Sodium | 965mg | 40% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4698IU | 94% |
| Vitamin C | 68mg | 76% |
| Calcium | 329mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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