Veggie, Potato, and Gruyere Egg Casserole
User Reviews
5
3 reviews
Excellent
Veggie, Potato, and Gruyere Egg Casserole
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced, small
- Pinch crushed red pepper flakes to taste
- 5 asparagus woody ends removed and cut into thirds, stalks
- 5 grape tomatoes halved
- 1 clove garlic minced
- 1½ cups baby spinach chopped
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 6 egg large
- ½ cup milk
- 1½ cups frozen diced potatoes you don’t have to thaw or cook the potatoes, O'Brian style
- 1 cup gruyere cheese shredded, divided
Serving:
- sour cream
- hot sauce
Instructions
- Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes.
- Add the asparagus and cook for 1 minute.
- Add the tomatoes and garlic and cook for 1 minute, stirring constantly.
- Add the spinach, then immediately remove it from heat.
- Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
- In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper to taste.
- Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Place into the oven and bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown.
- Let stand for 10 minutes before cutting and serving.
- Serve with sour cream and hot sauce on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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