Brunch Basics: Garden Egg Bake

One of the best thing about summer is the fresh vegetables that come out of the garden (or at the farmers market).  This egg bake is the perfect combination of egg, cheese, and fresh vegetables.  Feel free to change up the vegetables to your taste, or what is in season!

Garden Egg Bake 

• 10 eggs
• 1 cup heavy cream
• 1 oz Parmesan cheese, grated
• 1 oz Asiago cheese, grated
• 3 oz leeks, diced
• 7 oz carrots, diced
• 7 oz zucchini, diced
• 6 oz Roma tomatoes, diced
• 2 tsp fresh oregano, finely chopped
• Cracked black pepper, to taste
• Kosher salt, to taste

Preheat oven to 375 degrees.

Whisk together eggs in a large bowl.  Incorporate cream and cheese, whisking until smooth.  Stir in the  oregano and the salt and pepper.  Set mixture aside.

Mix together the diced vegetables so combined.  Put vegetables in the bottom of the baking dish.

Pour egg mixture over the vegetables.

Bake for 50 minutes, or until dish is cooked through and top is golden brown.

 

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