I was looking through the archives of CommunityEats last week and noticed there's almost no egg recipes in the breakfast section! We eat eggs almost every morning so I've got some catching up to do in sharing recipes. Lately I've been getting eggs from the farmers market, I just freak out over the colors. So inspiring to me.
This recipe is highly adjustable and you can use the veggies and cheese that you happen to love best or have on hand. I also love to use butternut squash and kale or caramelized onions and mushrooms. Equally you and switch up the herbs to your liking!
I love to make this on weekend mornings. It's easier than full on Quiche, but feels more committed than a scramble! You could serve this for brunch with Banana Muffins and fruit. OR you could serve it for lunch with a Corn Muffin and side Salad. Let me know what you decide to do!
Ingredients:
8 eggs
1 cup half n half or canned Coconut Milk
1 TBSP Dijon mustard
1 cup Gruyere Cheese, grated
1 cup Sharp Cheddar Cheese, grated
1 TBSP Butter, I like to use a grass-fed one.
1/4 cup roughly chopped fresh Flat-leaf Parsley
1/4 cup roughly chopped fresh Basil
2 small zucchini's or yellow squash, sliced and cut into quarters
Sea Salt and Course Black Pepper
Method:
Preheat the oven to 400.
Heat a skillet on med-high heat and melt the butter in it. Add in the sliced zucchini and sauté with a 1/2 tsp of sea salt and good pinch of course black pepper.
Once the zucchini is lightly cooked (slightly browned, but still bright in color) transfer to a 9x13 inch baking dish. Add the sliced herbs and cheese to the baking dish too.
In a large bowl whisk together the eggs, mustard and half n half or coconut milk.
Pour over the veggie mix, into the baking dish. Give it all a little mix to evenly distribute everything.
Bake for 20-30 minutes. It's ready when it's golden brown and doesn't wiggle at all when you shake the pan!
Serve with muffins & a fresh green salad for breakfast, lunch, or brunch!
xo Beth
Comentarios