Easy Mediterranean Style Egg Bake Pie Food

VEGETARIAN EGG CASSEROLE

Steps:

• Heat oven to 375 degrees F and adjust an oven rack to the middle
• In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
• To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
• Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
• Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
• Allow a few minutes for the casserole to settle before cutting throgh and serving.

MEDITERRANEAN VEGETABLE FRITTATA RECIPE

Steps:

• Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
• In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
• Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
• Turn the oven heat down to 400°F.
• In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
• Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
• Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
• Serve with more feta cheese and a garnish of fresh parsley.

MEDITERRANEAN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
• In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

LAYERED MEDITERRANEAN PIE

Steps:

• 1. Prepare pastry for 2 crust pie and put bottom crust into a 9 inch pie pan.
• 2. Sauté onion & garlic in butter until tender.
• 3. Drain defrosted spinach well and stir into onion mixture.
• 4. Layer, in order - ham, cheese, spinach, red pepper.
• 5. Pour beaten eggs over the layers. Reserve a small amount of egg to brush on top crust.
• 6. Put top crust on the pie. Decorate with left-over pastry if desired. Seal edges. Brush with reserved egg. Make slits for steam.
• 7. Bake at 400 degrees F. for 35-40 minutes or until pastry is golden. Makes 4-5 servings

EASY MEDITERRANEAN-STYLE EGG BAKE PIE

Steps:

• Heat oven to 400ºF.
• Place tomato slices on paper towels; let stand to drain. Meanwhile, cook and stir spinach and onions in dressing in large skillet on medium heat until onions are tender and dressing is cooked off. Remove from heat.
• Roll half the pastry into 12-inch to 12-inch square on lightly floured surface; press onto bottom and up side of 9-inch springform pan sprayed with cooking spray. Fill with layers of half each of the ham, spinach mixture, tomatoes, peppers and cheese. Repeat layers. Drizzle with all but 1 Tbsp. eggs.
• Roll remaining pastry into 11-inch square; place over ingredients in pan. Pinch edges of pastry together to seal. Brush top with reserved egg; cut slits in pastry to allow steam to escape.
• Bake 55 min. or until golden brown.

MEDITERRANEAN PIE

Steps:

• Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates.
• Remove from heat & stir in spinach; set aside.
• Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides.
• Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs.
• Repeat these layers.
• Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze.
• Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes.
• Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out.
• Let cool for 15 minutes; remove pan sides & cut into wedges.

MEDITERRANEAN EGGS

Steps:

• Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
• Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.