We eat a lot of eggs. Yolks and whites please. I try to mix it up so I don’t get sick of eating them one way. Last night I was in a pinch of for supper and had to come up with something fast. One thing we always have on hand is frozen vegetables and lots of eggs! What I came up with tasted great, was full of vegetables and (bonus!) we had extra for leftovers today. FYI – the frozen vegetable mix I used had broccoli, red and yellow peppers, carrots, spinach, and onion. I also use a mix of sharp cheddar and parmesan cheese.
3 cups of crushed frozen vegetables (I did mine in the food processor)
1 tbsp of olive oil
3 cups of shredded cheese (your choice)
3 tbsp pesto
salt and pepper, to taste.
Saute crushed vegetables until moisture has evaporated. In a bowl combine eggs, cheese, pesto, salt and pepper. Add vegetables. Mix well. Pour into a 9×13 baking pan and bake at 375 F for 45 minutes, or until a toothpick comes out dry.
Yes, it was that easy! :)