This recipe provided by

3.77 from 13 votes
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Make this on a Sunday so you can heat up leftovers for an easy breakfast throughout the week.
Course: Breakfast
Servings: 8 slices
Calories: 160 kcal
  • 11/2 pounds Seasonal vegetables
  • 2 Medium onions
  • 4 ounces Low-fat cheddar cheese
  • 12 Medium eggs
  • 1 teaspoon Dried dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • non-stick cooking spray
  • 8 ounces Mushrooms
  • 1/4 cup Fresh parsley
  1. Preheat oven to 350°F.
  2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
  3. Grate cheddar cheese.
  4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
  5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
  6. Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
  7. Coat 9-by-13 inch baking dish with non-stick cooking spray.
  8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
  9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
  10. If using, garnish with chopped fresh herbs.
  11. Cut into 8 equal-sized portions.
  • Cut this recipe in half to save money.
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