It was a gorgeous weekend, perfect for my new favorite hobby – gardening! The mister and I have a large plot in our backyard that we’ve cultivated for veggies. We’ve planted tomatoes, peas, lettuce, radishes, carrots, cucumbers, onions, and lots of peppers. While I love plain raw or steamed vegetables, I’m always on the lookout for ways to work them into a meal. This dish was inspired by the different veggies I have growing in my garden. You can use just about any vegetable you grow (or pick up at the farmer’s market).
- Veggies of choice: I used yellow peppers and asparagus in this version, but mushrooms, spinach, onions, and/or tomatoes, would be lovely.
- Fresh basil or other herbs of choice
- 6 eggs, beaten
- Shredded cheddar, asiago, or swiss cheese
- Salt and freshly ground black pepper
Sautee veggies and herbs in a non-stick pan until soft.
When done, transfer into a 9×13 baking dish (I used a round pie pan) sprayed lightly with Pam.
Pour eggs over veggies.
Top with cheese, season with salt and pepper to your liking.
Place in 350-360 degree oven for 10-15 minutes, or until egg is cooked through.
Enjoy warm from the oven, or even room temp the next day!
Note: these also freeze well. Wrap individual portions in tin foil/plastic wrap combo and stick in the fridge. Microwave on Saturday morning when you don’t want Dunkin’ but don’t feel like cooking.