Fresh Herb And Egg Casserole Food

VEGETARIAN EGG CASSEROLE

Vegetarian Egg Casserole image

Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!

Provided by Suzy Karadsheh

Categories Entree

Time 50m

Number Of Ingredients 17

Ingredients

7 to 8 large eggs
1 1/2 cups milk (I used 2% milk)
1/2 tsp baking powder
Kosher salt and black pepper
1 tsp dry oregano
1 tsp sweet paprika
1/4 tsp nutmeg
3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option)
2 shallots, thinly sliced
1 tomato, small diced
3 oz sliced mushrooms (any kind), optional
4 oz artichoke hearts from a can, drained and quartered
2 oz pitted kalamata olives, sliced
2 to 3 oz crumbled feta cheese
1 oz chopped fresh parsley (about 1 cup loosely packed)
Extra virgin olive oil (I used Private Reserve Greek olive oil)
1 bell pepper (any color), sliced into rounds

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.

Nutrition Facts : Calories 126 calories, Sugar 2.1 g, Sodium 205.8 mg, Fat 6.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.3 g, Protein 7 g, Cholesterol 112.7 mg

FRESH HERB AND EGG CASSEROLE

Fresh Herb and Egg Casserole image

Provided by Joan Nathan

Categories brunch, casseroles, one pot, appetizer

Time 40m

Yield 8 small servings

Number Of Ingredients 15

Ingredients

6 large eggs
1 teaspoon baking powder
1 tablespoon flour
1 teaspoon Persian allspice (advieh; see note) -- or 1/2 teaspoon cumin,
1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, peeled and crushed
1 cup finely chopped scallions
1 cup finely chopped parsley leaves
1 cup finely chopped fresh coriander leaves
1 cup snipped fresh dill
1 tablespoon dried fenugreek (optional)
2 tablespoons dried barberries (sour berries in Middle Eastern grocery stores), optional
3 tablespoons unsalted melted butter

Steps:

Preheat the oven to 350 degrees.
In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries. Adjust seasoning to taste.
Place 2 tablespoons of the melted butter into an 8-inch-square baking dish. Pour in egg and herb mixture. Bake, uncovered, for 20 minutes. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.
The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife. Cut into 2- inch squares. Serve with cucumber-yogurt sauce (see below).

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 160 milligrams, Sugar 1 gram, TransFat 0 grams

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