This delicious dish can be made for breakfast, but I prefer it for a brunch. It features Broccoli, Cauliflower, two kinds of cheeses, and a blend of herbs. I have my own laying hens, so this is a great way to use up eggs...and use up the veggies too. It is very easy to prepare.
When it's puffed and browned, take it out of the oven and serve. I like mine with a dollop of sour cream and a buttered biscuit with orange marmalade.
Some people use hot sauce, some use syrup...(I've never acquired a taste for syrup on veggies) whatever you like.
Meet the Team:
12 beaten eggs
1 tsp. seasonings blend of your choice
3 C. total broccoli and/or Cauliflower flowerets
1 C. total shredded cheese blend of choice
(I used shredded cheddar and grated parmesan)
1/4 C. chopped parsley
1 Tbs.. milk or half-n-half
Salt and Pepper to taste
Optional: 1 diced tomato and sour cream for topping
9 1/2" x 11 1/2" baking dish lightly sprayed with non-stick spray
(Note: if you use a deeper and less wide dish you will want to increase your cooking time. I used a much narrower and deeper dish, and my cooking time increased almost double.)
My herb/spice blend was: Basil, Marjoram, Paprika, and Thyme. Enough to make 1 teaspoon total of the blend.
Pre-heat oven to 375 degrees
Start by blanching or partially steaming your veggies, until bright green or slightly soft.
Mix all of the ingredients except the eggs, cheese and milk in a large bowl.
Place half of the mixture in the baking dish and top with half of the cheeses. The place the rest of the veggies in and top with the remaining cheese.
