Description
A vibrant and wholesome spring vegetable bake filled with colorful garden produce like zucchini, carrots, peas, and cherry tomatoes — all layered with eggs, herbs, and a light cheese topping for a delicious, healthy meal.
Ingredients
- 6 large eggs
- 1/2 cup milk or cream
- 1 tablespoon olive oil
- 1 small zucchini, thinly sliced
- 1 small carrot, grated
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh or frozen peas
- 1/4 cup chopped green onions
- 1/2 cup shredded mozzarella or feta cheese
- 1 tablespoon chopped fresh basil or parsley
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- In a skillet, heat olive oil over medium heat and sauté zucchini, carrot, and green onions for 3–4 minutes until softened.
- Add peas and cherry tomatoes and cook for 1–2 minutes more. Season lightly with salt and pepper.
- In a large bowl, whisk together eggs, milk, cheese, herbs, and a pinch of salt and pepper.
- Transfer the cooked vegetables into the prepared baking dish and pour the egg mixture evenly over the top.
- Bake for 25–30 minutes or until the center is set and the top is lightly golden.
- Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Great for using up leftover vegetables — broccoli, spinach, or bell peppers work well too.
- For a dairy-free version, use plant-based milk and cheese alternatives.
- Pairs beautifully with a side salad or crusty bread for a light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Brunch
- Method: Baked
- Cuisine: Mediterranean