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!