I love to cook and try new foods and recipes. I try to do my best to incorporate healthy foods, but sometimes I need a little comfort food.
There Is No Set Recipe
The basic ingredients such as eggs, cream, and cheese remain the same in this recipe. The add-ins vary widely depending on your taste, mood, or occasion. I tend to make this the way my aunt did, which turns out to be a rather salty and savory dish. If your tastes run on the less salty side, you may vary the ingredients.
Adding roasted red pepper and/or stuffed Spanish olives adds a lot of color to the dish and makes it more festive. I love the taste of the salty capers too.
The recipe may be vegetarian or not vegetarian. There have been times when I reduced the number of vegetables and added chopped ham or chicken.
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|Prep time||Cook time||Ready in||Yields|
8 hors d'oeuvre size slices, 6 meal size slices
Here Are Your Suggested Choices of Vegetables
|Neutral Tasting Veggies||Salty Tasting Veggies|
Roasted Red Pepper (diced)
Artichoke Hearts (slivered)
Spanish Olives, Stuffed or Plain, chopped
Chopped Black Olives
Ingredients: The Vegetables Vary to Taste
- 3 large eggs, beaten
- 1/2 cup cream or milk
- 8 oz cheddar cheese, shredded
- 2 cups vegetables, marinated
- Pinch salt, optional
- 1/2 Teaspoon black pepper, ground
- Set the oven to 350 degrees.
- Lightly grease an 8 inch wide by 1 inch deep Pyrex, Corning, Visions or similar bakeware. Do not use a non-stick pan as you will be cutting this in the pan and the cutting will scratch non-stick cookware.
- In a small mixing bowl, beat the eggs and add cream. Add salt and pepper if desired.
- Add all your vegetables to a bowl and toss together. Put in the baking dish in such a way as to evenly distribute each vegetable. Sprinkle shredded cheese over vegetables.
- Slowly pour the egg and cream mixture over the top of the cheese so it fills in all the spaces between the vegetables.
- Bake for 30 minutes or until a toothpick inserted in top comes out clean. Remove from oven and let sit for 10 minutes.
- Cut in slices in whatever size you desire. Smaller slices work well for hors d'oeuvres. Larger slices work better for a meal.
Do you always follow a set recipe?
© 2018 Ellen Gregory