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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
2 teaspoons butter, softened |
1 large garlic clove, chopped |
1 cup chopped broccoli |
1/2 cup shredded carrot |
2 green onions, sliced (white and green parts) |
4 large eggs, beaten (or an equivalent amount of egg beaters) |
2 tablespoons water |
1/2 teaspoon salt |
1 tablespoon chopped fresh basil (or 1 t. dried) |
1/2 cup shredded monterey jack cheese |
sliced seeded red bell pepper rings, for garnish |
Directions:
1. Preheat the oven to 400°.
2. Grease a 9-inch pie pan with 1 teaspoon of the butter.
3. In a 10-inch nonstick skillet, melt the remaining 1 teaspoon butter and add the garlic, broccoli, carrot, and green onions.
4. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 4-5 minutes.
5. Spread over the bottom of the pie pan.
6. In a bowl, whisk the eggs, water, and salt together.
7. Pour over the vegetable mixture and sprinkle with the basil.
8. Bake for 25 minutes or until set.
9. Sprinkle the cheese over the top and garnish with the red pepper rings.
10. Let stand until the cheese melts before serving.
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