INGREDIENTS
OLIVE OIL
1 SMALL ONION, CHOPPED
2 GARLIC CLOVES, WHOLE
2 LARGE CARROTS, THINLY SLICED ROUND
1 BUNCH ASPARAGUS, CUT INTO DIAGONAL BITE SIZE PIECES
1 CUP SLICED MUSHROOMS
1 PINT CHERRY TOMATOES
1 BUNCH BROCCOLI, CUT INTO SMALL FLORETS
12 LARGE EGGS, WHISKED
½ CUP MILK
½ CUP SHREDDED WHITE CHEDDAR
SALT, PEPPER
TURMERIC POWDER (OPTIONAL)
DIRECTIONS
- PREHEAT OVEN TO 375 DEGREES. GREASE A 9 X 13 INCH BAKING DISH WITH LIGHT OIL
- HEAT 1 TABLESPOON OLIVE OIL IN A MEDIUM SIZED PAN ON MEDIUM HEAT. ADD ONION, AND CARROTS, COOKING FOR 3-4 MINUTES, OR UNTIL SOFT. ADD THE MUSHROOMS AND BROCCOLI AND COOK UNTIL TENDER (ABOUT 10 MINUTES)
- LIGHTLY GREASE A BAKING SHEET AND PLACE THE ZUCCHINI, TOMATOES AND ASPARAGUS, SEASONED WITH SALT & PEPPER AND ROAST IN THE OVEN FOR ABOUT 15 MINUTES OR UNTIL TENDER, REMOVE FROM OVEN AND LET COOL
- WHISK THE EGGS IN A LARGE MIXING BOWL ALONG WITH THE MILK, SALT, PEPPER AND TURMERIC (OPTIONAL)
- FIRST PLACE ALL THE VEGETABLES IN THE BAKING DISH, THEN ADD THE EGG MIXTURE OVER TOP AND TOPPING OFF WITH HALF OF THE SHREDDED CHEESE
- BAKE FOR 40 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. ADD MORE CHEESE FOR THE LAST 5 MINUTES IN THE OVEN. LET SIT FOR 5-10 MINUTES. SERVE IMMEDIATELY!
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