WBB Eggstra-Ordinary Breakfast: Egg & Vegetable Casserole

Mangiamo!/Let's Eat!

Sigma of Live to Eat is hosting WBB Eggstra-Ordinary Breakfast this month. Making egg breakfasts are difficult for me because I can't take the smell of fried eggs too well. Most of the time, I make a version of my Baked Egg Souffle. But, wanting to try something new (and fairly simple). I didn't vary too far from my old standby, but I loved the end result. My goal was to make the eggs the "supporting actor", so to speak, and I achieved that. While the eggs were the main binding ingredient, the plethora of other tasty add-ins helped my taste buds deal.

Casseruola Vegetale / Vegetable Casserole

First, sauté enough spinach to yield ½ cup. Remove from heat and allow the spinach to cool. In a small bowl, combine/mix ¼ cup of each of the following: shredded/ julienned carrots, diced bell pepper (I used red), and diced Procuitto. In a a medium bowl, beat 2 eggs and add ½ cup shredded Swiss cheese. Add the vegetables to the egg, then the spinach, and mix well. Pour the mixture into a small baking dish that has been sprayed with cooking spray. Bake in a 350° F oven for 20-30 minutes, or until the egg is cooked and the top of the casserole is browned. I served with a slice of pre-cooked polenta that I browned in the oven.

Before baking

After baking

Don't forget to send me your cancer combating culinary creations, with a link back to this posting, no later than Monday, April 9, 2007. After you post, please send an email to me - melecotte (at) gmail (dot) com. The roundup will be posted by or before April 13th. Happy & healthy cooking!