I know I have given you a lot of desserts lately for Shavuot but here is a nice lunch dish that can be reused for breakfast the next morning. It's colorful and healthy.I highly recommend getting farm fresh eggs (like literally from chickens) or buying free range organic eggs. I know most people don't understand the value of this but having recently been turned on to these types of eggs, I can tell you first hand there is a HUGE difference in taste and quality. It is better for you and your family. But I will leave the egg rant for another time...
Ingredients:
- 1 cup fresh or frozen broccoli florets
- 3/4 cup sliced fresh button mushrooms
- 1/4 cup diced red bell pepper
- 2 green onions, sliced thin, green tops included
- 1 Tablespoon butter
- 8 large eggs
- 1/4 cup water
- 1/4 cup Dijon mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 cup finely-shredded Cheddar cheese
Preparation:
- Preheat oven to 375 F. Spray a shallow 1-1/2-quart casserole dish with vegetable oil.
- Saute broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, water, Dijon mustard, oregano, basil, garlic powder, and salt until well-combined. Pour into prepared casserole dish. Sprinkle the sautéed vegetables over the top of the eggs, then sprinkle with Cheddar cheese.
- Bake, uncovered, for 25 to 30 minutes, until center is set. Let rest for 5 minutes before cutting into wedges to serve.
- Yield: 4 to 6 servings
This delish recipe is from About.com