Name: Spring Vegetable Egg Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 2 tablespoons olive oil; 1 small white onion, peeled and diced; 1 large carrot (or 1 cupof baby carrots), peeled and diced; 1 pound asparagus, cuton the diagonal into bite-sized pieces; 4 ounces sugar snap peas, halved; 3–4 cupschopped broccoli florets (about 1 medium head of broccoli); 2 cloves garlic, minced; 8 ounces baby bella mushrooms, sliced; 1 pint cherry tomatoes, halved; 4 ounces crumbled feta cheese; 12 large eggs, whisked; 1/2 cup milk; salt and pepper

Prep 10m

Cook 45m

Total 55m

About This Recipe

This Spring Vegetable Egg Casserole is a colorful and nutritious dish filled with asparagus, sugar snap peas, broccoli, and other fresh vegetables. Whisked eggs and milk create a fluffy base, while crumbled feta adds a tangy flavor. Perfect for a weekend brunch or a simple weeknight dinner.

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Ingredients

(Servings: 12)

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2 tablespoons olive oil

1 small white onion, peeled and diced

1 large carrot (or 1 cupof baby carrots), peeled and diced

1 pound asparagus, cuton the diagonal into bite-sized pieces

4 ounces sugar snap peas, halved

3–4 cupschopped broccoli florets (about 1 medium head of broccoli)

2 cloves garlic, minced

8 ounces baby bella mushrooms, sliced

1 pint cherry tomatoes, halved

4 ounces crumbled feta cheese

12 large eggs, whisked

1/2 cup milk

salt and pepper

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Nutrition Facts

Calories

246kcal

12%
Fat

17g

0%
Saturated Fat

6g

0%
Carbohydrates

9g

0%
Fiber

2g

0%
Sugar

4g

0%
Protein

14g

0%
Cholesterol

194mg

9%
Sodium

163mg

8%

Percent Daily Values are based on a 2,000 calorie diet.

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Spring Vegetable Egg Casserole

Ingredients

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

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Nutrition Facts