1½ pounds seasonal vegetables, such as broccoli, carrots, turnips, or bell peppers
2 medium onions
4 ounces low-fat cheddar cheese
12 medium eggs
1 teaspoon dried dill, thyme, or oregano
Non-stick cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
Optional Ingredients
8 ounces mushrooms
¼ cup fresh parsley, thyme, or basil leaves
Materials
9-by-13-inch baking dish
Box grater
Colander
Cutting board
Large bowl
Large pot
Measuring cups
Measuring spoons
Medium skillet
Rubber spatula
Sharp knife
Food thermometer
Instructions
Preheat oven to 350°F.
Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
Grate cheddar cheese.
Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
Coat 9-by-13-inch baking dish with non-stick cooking spray.
Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
