veggie egg casserole

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian breakfast? veggie egg casserole could be a great recipe to try. One portion of this dish contains around 11g of protein, 9g of fat, and a total of 141 calories. This recipe serves 9 and costs $1.01 per serving. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Budget Bytes requires roma tomatoes, cheese 1.49, , and onion. 263 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a spectacular spoonacular score of 81%. Similar recipes include Veggie, Potato, and Gruyere Egg Casserole, Veggie Egg Scramble, and Egg & veggie pittas.

Servings: 9

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a Tbsp of olive oil in a large skillet over medium heat. Chop the onion and garlic and add to the hot pan. Saute until they are soft and transparent (3-5 minutes).While the onions are cooking, place the frozen spinach in a glass bowl and defrost in the microwave (about ten minutes). While the spinach is defrosting and the onions are cooking, dice the tomatoes.Add the diced tomatoes to the skillet with the onion and garlic. Season the mixture heavily with salt, pepper and a seasoning salt like Tony Cachere’s. Or you can use any seasoning blend you would like. Italian herbs would also work nicely (basil and oregano). Cook about five minutes more or until the tomatoes just become soft then turn the heat off.When the spinach has thawed, squeeze as much water out as you can. Add the squeezed spinach to the tomato mixture and stir it up well. Give it a taste to see if it needs more seasoning.Preheat the oven to 375 degrees. Crack the eggs into a bowl and whisk them (they don’t need to be uniform in color and texture, just stirred up well). Spray the inside of a large 8×11 inch glass casserole dish with non-stick spray.Place the tomato, spinach and onion mixture in the bottom of the casserole dish. Top it with 1 cup of shredded cheese. Pour the whisked eggs over top and then sprinkle with the remaining ½ cup of cheese. Place in the oven and bake for about 40 minutes or until it is puffed up and golden brown on top. Cut into 9 pieces.

 

Step by step:

1. Heat a Tbsp of olive oil in a large skillet over medium heat. Chop the onion and garlic and add to the hot pan.

2. Saute until they are soft and transparent (3-5 minutes).While the onions are cooking, place the frozen spinach in a glass bowl and defrost in the microwave (about ten minutes). While the spinach is defrosting and the onions are cooking, dice the tomatoes.

3. Add the diced tomatoes to the skillet with the onion and garlic. Season the mixture heavily with salt, pepper and a seasoning salt like Tony Cachere’s. Or you can use any seasoning blend you would like. Italian herbs would also work nicely (basil and oregano). Cook about five minutes more or until the tomatoes just become soft then turn the heat off.When the spinach has thawed, squeeze as much water out as you can.

4. Add the squeezed spinach to the tomato mixture and stir it up well. Give it a taste to see if it needs more seasoning.Preheat the oven to 375 degrees. Crack the eggs into a bowl and whisk them (they don’t need to be uniform in color and texture, just stirred up well). Spray the inside of a large 8×11 inch glass casserole dish with non-stick spray.

5. Place the tomato, spinach and onion mixture in the bottom of the casserole dish. Top it with 1 cup of shredded cheese.

6. Pour the whisked eggs over top and then sprinkle with the remaining ½ cup of cheese.

7. Place in the oven and bake for about 40 minutes or until it is puffed up and golden brown on top.

8. Cut into 9 pieces.

Nutrition Information:

covered percent of daily need