Are you looking for a quick, healthy, and incredibly delicious dinner recipe? Look no further! This egg and vegetable bake is the perfect solution for busy weeknights. Packed with protein and vibrant vegetables, it's a satisfying meal the whole family will love. This easy recipe is perfect for homemade cooking, offering a fantastic alternative to takeout and a great way to sneak extra veggies into your diet. It’s one of those best recipes that's surprisingly simple to make, yet feels incredibly impressive. Let's get started!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 cup broccoli florets
- 1 cup chopped mushrooms
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 large eggs
- 1/2 cup milk or cream (optional, for extra richness)
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
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Prep the Vegetables: Preheat your oven to 375°F (190°C). Heat the olive oil in an oven-safe skillet or baking dish over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
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Sauté the Veggies: Add the broccoli and mushrooms to the skillet and cook for another 3-5 minutes, until slightly tender-crisp. Stir in the diced tomatoes, oregano, garlic powder, salt, and pepper.
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Whisk the Eggs: In a separate bowl, whisk together the eggs and milk (if using) until light and frothy. Season with salt and pepper to taste.
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Combine and Bake: Pour the egg mixture over the vegetable mixture in the skillet. If using, sprinkle the cheddar cheese on top.
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Bake to Perfection: Bake for 20-25 minutes, or until the eggs are set and the top is lightly golden brown. The baking time might vary slightly depending on your oven, so keep an eye on it!
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Serve and Enjoy: Let the bake cool slightly before serving. This delicious and healthy dish is perfect on its own or served with a side of whole-wheat toast.
Cooking Tips for a Perfect Egg and Vegetable Bake:
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Use your favorite vegetables: Feel free to substitute your favorite vegetables for those listed in the recipe. Spinach, zucchini, carrots, and asparagus all work well.
- Add some spice: For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture.
- Make it cheesy: Experiment with different types of cheese, such as Monterey Jack, mozzarella, or Parmesan.
Variations:
- Mediterranean Egg Bake: Add crumbled feta cheese, Kalamata olives, and sun-dried tomatoes for a Mediterranean twist.
- Southwestern Egg Bake: Include diced jalapeños, corn, and black beans for a Southwestern flair.
- Vegetarian Egg Bake: This recipe is already vegetarian, but you can easily make it vegan by using a flax egg or chickpea flour based egg replacement.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 5-10g
This egg and vegetable bake is a simple, healthy, and delicious meal that's perfect for any night of the week. It's a fantastic recipe for quick dinner ideas and a great way to incorporate more vegetables into your diet. Enjoy!