Wednesday, November 26, 2008
Egg and Vegetable Bake
I can't remember where or when I got this recipe, but the card is well used and stained. It's always come in handy for a quick lunch or brunch or sometimes even dinner. My family loves it and its great for diabetic cooking.
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 cups veggies (your favourite frozen variety is fine too)
1/2 cup diced red bell pepper
1/2 teaspon basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces chedder cheese
Preheat oven to 400 degrees. In a 12 inch skillet heat oil. Add onion and garlic and saute until onion is translucent. Add vegetables and seasonings stirring constantly. Saute until the veggies are tender-crisp, about 5 minutes. Remove from heat.
In medium bowl beat eggs; add 2 ounces of cheese and the veggies and stir to combine.
Grease an 8 x 8 x 2 inch baking dish with olive oil. Transfer mixture into the dish and sprinkle with the remaining cheese. Bake for 25 to 30 minutes (until puffy and browned and a knfe, inserted in center, comes out clean.)