top of page
Veggie casserole


2 tablespoons extra virgin olive oil

8-10 whole mushrooms, sliced or chopped

1 tablespoon minced garlic

½ red onion, diced

2 bell peppers, diced

3 cups packed baby spinach, roughly chopped

10 eggs

⅓ cup low fat milk

1/2 cup shredded cheese

Hot sauce & salt and pepper to taste

Directions: Heat oven to 350 degrees. In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt then add this to the mushrooms and set aside.  In a separate bowl whisk the eggs and milk then scramble in a pan. Spray olive oil cooking spray on a 8x8 baking dish. Add all the veggies, and scrambled eggs to the dish and sprinkle the cheese over the top & salt and pepper to taste. Bake the casserole, uncovered, until the cheese melts, and the top gets golden.  The original recipe was found here but was revised by me.

bottom of page