Week 7- Egg Bake

For this weeks assignment including eggs, I used the vegetables I had in the refrigerator to create a simple egg bake. I am running short on space because my kitchen is edging a full remodel and I'll be needing to use up the items in my ice box before it is removed from the kitchen. I use eggs regularly, and this was a different approach than I'm used to, making a bulk recipe, but it turned out very well.

Here are the ingredients:

6 cage free eggs
1.5 c. 2% milk
1.5 cups shredded cheddar cheese
1/2 white onion chopped
1 green pepper chopped
3 chives chopped
3T Avocado oil
Salt and pepper to taste

This was a really simple recipe, but because I made it in one pan it was a little more "step intensive".
First I pre-heated my oven to 400 degrees to roast the vegetables in the pan I was to bake the dish in. While the oven heated, I chopped all the veggies, and I would have liked to add tomato or red pepper, but I didn't have any on hand.

Once the veggies were chopped, I tossed them in the oil, added some salt and pepper and roasted them for about 15 minutes until the aroma was released.  While they roasted, I whisked together the eggs, milk, cheese, and a dash of salt and pepper. After removing the slightly roasted veggies, I poured the egg mixture directly into the glass pan and popped it back into the oven for about 25 minutes. Once the contents looked puffed all the way around I turned the temp down to 325 so as not to burn it and left it in for another 20 minutes.

This dish turned out remarkably spongy and moist, not too dense or tough. Often when cooking thick egg dishes there will be a density issue, at least in my kitchen. I found this mixture to leave the finished product a light and airy dish with fresh springy vegetables. Even my children enjoyed it.