Egg and Veggie Casserole
This is a great dish to serve to company. It serves 8 as a main dish, or more if you cut it into small cubes and use it as an appetizer. You could also bake in a muffin pan to make a perfectly portioned, grab-and-go breakfast.
-
- Cook time
- 55 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 slice
Ingredients
- Nonstick cooking spray
- 1
- 1
- olive oil
- 2 tbsp
- 2 tbsp
- small onion (diced)
- 1
- 1
- garlic (minced)
- 2 clove
- 2 clove
- medium zucchini (sliced very thin)
- 1
- 1
- large tomatoes (ripe, seeded and chopped)
- 4
- 4
- spinach leaves (chopped)
- 1 cup
- 1 cup
- fresh basil (chopped)
- 1/2 cup
- 1/2 cup
- fresh parsley (chopped)
- 1/2 cup
- 1/2 cup
- fresh rosemary (chopped)
- 1 sprig
- 1 sprig
- egg whites
- 12
- 12
- fresh mozzarella (cut into cubes)
- 4 oz
- 113 g
- ground pepper, to taste (fresh )
- 1
- 1
- Dash kosher salt
- 1
- 1
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Directions
-
Preheat oven to 350°F.
-
Prep a large casserole dish with nonstick cooking spray.
-
Heat olive oil in heavy frying pan and add garlic and onion. Cook until onion is soft, stirring constantly.
-
Add the zucchini and sauté for another 1–2 minutes.
-
Add the chopped tomatoes and the spinach leaves, cooking for 2 minutes, then add the basil, parsley, and rosemary. Continue cooking until the herbs and spinach are wilted.
-
Combine egg whites, cooked vegetables, and the cheese in a bowl. Add salt and pepper if desired.
-
Pour the mixture into the casserole and bake for 40–45 minutes, or until the frittata is set. Let cool, then cut into 8 equal sized slices.