Vegetarian Egg Casserole with a Mediterranean Twist

A unique Vegetarian Egg Casserole infused with the Mediterranean flavours.

• Difficulty: Easy
• Category: Banting Recipes, Breakfast Recipes, Dinner, Dinner, Egg Dishes, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Vegetable Recipes, Vegetarian
• Cuisine: Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS:

• 8 Large Eggs
• 1 1/2 cup Milk ((2%))
• 1/2 tsp Baking Powder
• Kosher Salt ((For Taste))
• Ground Black Pepper ((For Taste))
• 1 tsp Dried Oregano
• 1 tsp Sweet Paprika
• 1/4 tsp Nutmeg
• 3 Whole Grain Bread ((Slices cut into 1 cm Cubes))
• 2 Shallots ((Thinly Sliced))
• 1 Tomato ((Small Diced))
• 85 g Mushrooms ((Sliced))
• 90 g Artichoke Hearts ((Can Drained()
• 60 g Kalamata Olives ((Sliced))
• 85 g Feta Cheese ((Crumbled))
• 28 g Fresh Parsley ((Chopped))
• Olive Oil
• 1 Bell Pepper ((Sliced))

Instructions

METHOD:

1. 1. Heat oven to 180 degrees and adjust an oven rack to the middle
2. 2. In a large mixing bowl whisk together the Eggs, Milk, Baking Powder, Salt, Pepper, and Spices.
3. 3. To the Egg mixture add the Bread Pieces, Shallots, Tomatoes, Mushrooms, Artichoke Hearts, Kalmata Olives, Feta and Parsley. Mix until everything is well combined.
4. 4. Lightly brush a 22cm x 33cm casserole dish with Extra Virgin olive oil. Transfer the Egg and Vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
5. 5. Place the Egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork). Allow a few minutes for the casserole to settle before cutting throgh and serving.