Easy Vegetable Egg Casserole

Directions

1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray. 

2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.  

3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in ½ cup cheese. Pour egg mixture over the top and cover with remaining ½ cup cheese. 

4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.  

    

   Note: The USDA recommends cooking egg dishes to 160 degrees Fahrenheit.
    

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 red bell pepper, diced small
• 1 yellow onion, diced small
• 2 cups broccoli florets, finely chopped
• 1/2 cup low-fat milk
• 12 large eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 cup reduced-fat sharp cheddar cheese
• 1 cup pico de gallo