How to make cheesy vegetable omelette casserole

Everyone knows that a fabulous egg dish is often the pitch-perfect meal for those after a brilliant breakfast, but when made exceptionally well, egg-y meals can also provide an excellent light lunch or dinner. In the same vein as a quiche, although quite a bit simpler, this incredible recipe for 'Cheesy Vegetable Omelette Casserole' is a brilliant go-to dish for breakfast, lunch, or dinner (and everything in between!). There is a clear reason why eggs are one of the main staple grocery items in so many homes; they are incredibly cheap, full of protein, and unbelievably delicious.

By adding grated Swiss cheese to our favorite veggies and binding the dish with creamy whisked eggs, this simple casserole is packed full of amazing flavor and texture (and it's healthy too!). Sliced mushrooms are layered at the bottom of this casserole, creating a deliciously 'meaty' veggie base. For anyone with an aversion to mushrooms, you can substitute the bottom layer for zucchini instead, just be sure to slice them instead of chopping them so that they can cover the bottom of the dish.

1/2 lb (225g) button or chestnut mushrooms, sliced
1 bunch broccoli, chopped
2 cloves garlic, chopped
2 plum tomatoes, diced
1 zucchini, diced
1 white onion, diced
1 bell pepper, roughly chopped
1/2 lb (225g) Swiss cheese, grated
12 eggs
1/4 cup (55g) milk
2 tbsp melted butter
1 tbsp oil
1/2 tsp salt
1/4 tsp pepper

1. Preheat the oven to 350 F (175 C). In a large frying pan over medium heat, quickly saute the sliced mushrooms before adding them to the bottom of your casserole dish. Spread the mushrooms out, creating a full layer on the bottom of the dish. In the same frying pan, add the chopped garlic in for 1 minute before adding the rest of the cut veggies. Leave to saute for 5-10 minutes.

2. While the veggies are cooking, quickly crack the eggs into a medium-sized bowl and pour in the milk, melted butter, salt, and pepper. Whisk with a fork until all of the ingredients are combined.

3. Remove the vegetables from the heat and pour half of them over the mushrooms. Sprinkle half of the grated Swiss cheese over the top before pouring in the rest of the veggies, spreading out evenly. Top the final layer with the remaining Swiss cheese before pouring the egg mixture evenly over the top. Place the casserole into the preheated oven and bake for 35 minutes or until the eggs are cooked through.

TIP: Try to ensure that all of the vegetables are cut to roughly the same size to ensure that they are all evenly cooked.