I made these for a Birthday breakfast celebration at my work. I prepared the sauté veggies the night before then just added the eggs and baked it in the morning. Include your favorite vegetables and then serve them warm or cool.
6 eggs½ small red bell pepper, diced
½ small green bell pepper, diced
About 10 thin asparagus spears, cut into ½” pieces
3 large baby Bella mushrooms, diced
2 green onion sprigs, diced
Freshly cracked black pepper
A few dashes of red pepper flakes
1 Tbsp butter
Shredded parmesan cheese
Preheat oven to 350 degrees.
In a medium sauce pan, sauté all the veggies over medium high heat in a drizzle of extra virgin olive oil. Meanwhile, beat eggs with an electric mixer until fluffy and bubbly. Add salt, pepper and red pepper flakes; stir in sautéed veggies.
Pour mixture into a greased 9”x9” casserole dish. Dot mixture with butter pieces and sprinkle with parmesan cheese. Bake for 25 minutes or until you insert a toothpick and it comes out clean. Cut into squares and enjoy.