5.0 from 3 votes
Summer Egg and Veggie Bake with Cheese
This veggie-packed egg and cheese casserole cooks up in one skillet and makes a delicious dinner or savory breakfast.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 333 kcal
Course:
Side Dish , Main Course , Breakfast , Brunch
Cuisine:
American
Ingredients
- 6 large eggs
- ½ cup low-fat milk
- 2 ½ tablespoons olive oil
- ½ medium red onion diced (about 1 ¼ 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 ¼ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 cup shredded white cheddar cheese
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.
Cup of Yum
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
Serving
4-6
Calories
333kcal
(17%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
277mg
(92%)
Sodium
965mg
(40%)
Potassium
529mg
(15%)
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
% 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.