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Veggie Omelette Casserole

January 20, 2017

 

In every one of our boxes you'll find a recipe showing you a healthy way to use one or more of the items included. Sometimes it's simply a quick and easy preparation idea, other times it offers instruction on how to cut or store certain items and often it is a full recipe for a healthy meal.

 

This week's box includes our recipe for a delicious egg casserole. It's the perfect way to use up all the vegetables left lingering in your refrigerator at the end of the week. This time we used some leftover roasted potatoes, along with some onion, mushrooms and kale. 

 

It's perfect for a special breakfast, a protein packed lunch or even for dinner, our Veggie Omelette Casserole is a delicious and nutritious use for imperfect vegetables. 

 

Here's the recipe.

 

Veggie Omelette Casserole

 

1 potato (russet or sweet potato), cubed

2 Tbsp. olive oil

1/2 onion, chopped

1 cup mushrooms, sliced

1 cup kale, chopped

10 eggs

1/2 tsp. salt

1/2 tsp. garlic powder 

1/2 cup feta cheese

 

Preheat oven to 400 degrees. Toss the cubed potato chunks with one tablespoon of olive oil and a bit

of salt and pepper. Place on baking sheet and put in oven. Roast for 20 to 30 minutes. Meanwhile, 

in a large skillet add remaining olive oil, onion and mushrooms. Cook until onions are translucent. 

Spray a small casserole dish with nonstick spray or grease with butter or oil. Transfer onions and mushrooms to dish. Top with roasted potatoes and kale. In a medium bowl crack the eggs and scramble them with a whisk. Add salt and garlic powder and mix well. Pour eggs over vegetables. Top with feta cheese. Bake in the oven about 30 minutes or until eggs are set.       

 

 

 

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