With plentiful fresh produce this time of year, I have a recipe which may be of interest to you. It's a good way to blend your favorite seasonal vegetables and, best of all, you can use what sounds good!
Fresh Vegetable Casserole
1 medium
zucchini, shredded/grated (or you could chop)
1 yellow bell pepper, chopped
1 cup fresh spinach, stems removed and torn into smaller pieces
1 fresh tomato, chopped
1 pound bulk sausage (I really like Jimmy Dean All Natural as it's lean, has no MSG, etc.)
8 eggs, beaten
1/4 cup milk
1 cup shredded cheddar (I have used feta instead
1 yellow bell pepper, chopped
1 cup fresh spinach, stems removed and torn into smaller pieces
1 fresh tomato, chopped
1 pound bulk sausage (I really like Jimmy Dean All Natural as it's lean, has no MSG, etc.)
8 eggs, beaten
1/4 cup milk
1 cup shredded cheddar (I have used feta instead
**You could also add fresh mushrooms and/or broccoli or whatever sounds good!
Instructions:
*Cook and drain sausage.
*Cook and drain sausage.
*Sauté the zucchini and bell pepper in a tablespoon of olive oil. When vegetables start to
soften, stir into the cooked sausage and then transfer all into a 9 x 13-inch
baking dish.
*Lay spinach on top of warm mixture.
*Spread a cup of cheese over all.
*Beat eggs, milk and salt and pepper to your taste. Evenly pour over everything.
*Bake in a 350 degree oven for about 30 minutes, or until eggs are fully baked and top is golden brown.
For a printable version, click here.
When I prepared the casserole this time, I used fresh broccoli (sautéed with the other veggies) rather than the spinach and shredded cheddar instead of feta.
I added hot bread and fresh fruit salad.
Bon Appetit!