Vegetarian Egg Casserole
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The Mediterranean Dish · by Suzy Karadsheh★ 5.0

Vegetarian Egg Casserole

NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 14%
CARBS 8G24% OF CAL
1G FIBER4G OTHER3G TOTAL SUGAR
FAT 9G57% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked egg casserole layered with Mediterranean vegetables, feta, olives, and artichoke hearts. Savory and hearty, ideal for feeding a crowd at breakfast or brunch.

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Nutrition & ingredients

Ingredients

serves 12
  • 7 to 8 large eggs
  • 1 1/2 cups milk (I used 2% milk)
  • 1/2 tsp baking powder
  • Kosher salt and black pepper
  • 1 tsp dry oregano
  • 1 tsp sweet paprika
  • 1/4 tsp nutmeg
  • 3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option)
  • 2 shallots, thinly sliced
  • 1 tomato, small diced
  • 3 oz sliced mushrooms (any kind), optional
  • 4 oz artichoke hearts from a can, drained and quartered
  • 2 oz pitted kalamata olives, sliced
  • 2 to 3 oz crumbled feta cheese
  • 1 oz chopped fresh parsley (about 1 cup loosely packed)
  • Extra virgin olive oil (I used Private Reserve Greek olive oil)
  • 1 bell pepper (any color), sliced into rounds
PREP
15M
SODIUM
313MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.