 |
Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this. Ingredients:
1 teaspoon vegetable oil |
1 onion, chopped |
1/2 large green bell pepper, chopped |
2 teaspoons minced garlic |
3 eggs, beaten |
1 zucchini, peeled and grated |
1 yellow squash, peeled and grated |
1 carrot, grated |
1 green onion, sliced |
1 cup buttermilk baking mix |
1/2 cup shredded sharp cheddar cheese |
1/4 cup vegetable oil |
1 teaspoon salt |
3/4 teaspoon italian seasoning |
1/2 teaspoon paprika |
1/2 teaspoon red pepper flakes |
ground black pepper to taste |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
3. Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
4. Bake in preheated oven until lightly browned, about 35 minutes.
|
|