Egg and Vegetable Casserole Recipe


Similar to a frittata except it’s cooked in a baking dish – I made a modified version of this egg and veggie casserole last night and it’s fairly easy, plus makes a ton!

The original, which I have made as it’s written is very good and it’s an easy to customize recipe.  Even just changing the veggies or seasoning can create a different type of dish.

For the original, which was the inspiration for my modification (because I can’t resist changing/modifying/tweaking recipes!) is at
 Two Peas and Their Pod – Egg Vegetable Casserole

What you’ll need:
18 eggs (I used about 15 eggs and a few egg whites)
Milk (I added an 1/8 to 1/4 cup, and no I didn’t measure)
Salt and Pepper
Garlic powder or minced garlic (couple cloves or more if you really like garlic)
Oregano (about 1/2 tbs but again I didn’t measure exactly)
Ricotta Cheese (about 1/2 cup)
Cheddar Cheese (about 1/2 cup shredded)
Parmesan (about 1/4 cup grated)
1 Bell Pepper chopped (use green, red, or yellow)
2 Jalapenos chopped (I used seeds and all but if you don’t like spice, scrape out seeds or omit)
Frozen spinach (about 1 cup.  I used Trader Joe’s and didn’t thaw, just add to saute pan, the liquid will evaporate)
1/2 Onion chopped
Baking Dish (9×13) coated with cooking spray
*After I had this put together I realized I meant to add artichokes and forgot, but it is very good with those included! I use frozen and just add to the saute mix*

Chop the pepper, onion (and jalapeno if using) and add a little oil to a saute pan on Med heat.

Add veggies to the pan and saute for 5-10 minutes, until they soften

Add spinach (and artichokes if using) and cook till thawed and most of the liquid has evaporated

Set veggies aside and allow to cool – so they don’t scramble the eggs when added!

While veggies are cooking, add eggs to a large mixing bowl, add milk and whisk

Season with salt and pepper, oregano, garlic

Add ricotta, cheddar and parmesan and stir till combined

Once veggies are cool, add to the egg mix

Pour into baking dish

Bake at 350 Degrees for about 40-45 minutes or until set and lightly browned



Copyright©2012 by Diane McDermott, All Rights Reserved, “Egg and Vegetable Casserole Recipe”


The content of this blog is the original content of Diane McDermott, NC Residential Real Estate Broker in Charlotte NC’s real estate market serving neighborhoods in Charlotte NC

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