Veggie, Potato, and Gruyere Egg Casserole
Servings 4
Equipment
- Large Nonstick Skillet
- 8-inch baking dish
Ingredients
- 2-3 tsp olive oil
- ½ small sweet yellow onion diced
- Pinch of crushed red pepper flakes to taste
- 5 stalks of asparagus wooden ends removed and cut into thirds
- 5 grape tomatoes halved
- 1 clove garlic minced
- 1 ½ cups baby spinach chopped
- Sea salt and freshly cracked pepper to taste
- 6 large eggs
- ½ cup milk
- 1½ cups frozen diced potatoes O'Brian you don’t have to thaw or cook the potatoes
- 1 cup Gruyere cheese shredded, divided
- Sour cream
- Hot sauce
Instructions
- Heat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.
- Heat the olive oil in a large saute pan over medium heat.
- Add the onion and crushed red pepper flakes, to taste, to the skillet and cook until tender, about 2-3 minutes.
- Add the asparagus and cook for 1 minute.
- Add the tomatoes, and garlic, and cook for 1 minute, stirring constantly.
- Add the spinach then immediately remove it from heat.
- Season with sea salt and freshly cracked pepper, to taste. Set aside to cool.
- In a large bowl, whisk the eggs together with the milk; season with sea salt and freshly cracked pepper, to taste.
- Stir in the cooled cooked vegetables, frozen potatoes, and most of the shredded cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Place into the oven and bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden brown.
- Let stand for 10 minutes before cutting and serving.
- Serve with sour cream and hot sauce on the side. Enjoy.