A tasty egg bake or "oven omelet" is the perfect way to feed a crowd for breakfast or brunch — and it's very adaptable to varying tastes. Below you'll find our very own easy vegetarian egg bake.
Rich in protein and filled with vegetables — what's not to like?
Easy vegetarian egg bake
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Cooktop Cove
Vegetarian egg bake
6-8
35 minutes
30 minutes
1 hour, 5 minutes
2 tablespoons olive oil
1 cup diced red onion
5 cloves garlic, minced
1 cup diced green bell pepper
1 cup diced zucchini
1½ cups thinly sliced mushrooms
1 cup cherry tomatoes, cut in half
4 cups baby spinach
1 teaspoon salt
½ teaspoon pepper
12 eggs, beaten
½ cup milk
1 cup shredded Gruyere cheese
1 cup shredded cheddar cheese
2 tablespoons thinly sliced chives
2 tablespoons finely chopped parsley
Preheat oven to 375 degrees Fahrenheit.
Heat oil in a large saute pan on medium-high heat. Add onion, garlic, bell pepper, zucchini and mushrooms. Cook for 5 to 10 minutes, until vegetables have softened. Adjust heat as needed.
Add cherry tomatoes and spinach. Mix well and cook for 5 to 7 minutes, until spinach has wilted. Season with salt and pepper. Remove from heat.
In a large bowl, whisk together eggs and milk. Add the sauteed vegetables and mix well.
Grease a baking dish with cooking spray or vegetable oil. Mix Gruyere and cheddar cheeses. Evenly spread half onto the bottom of the greased baking dish.
Pour in egg mixture, and then top with remaining cheese, chives and parsley.
Bake in oven for 30 minutes, or until egg is completely cooked and cheese on top is golden brown.
Pro tip: This dish is delicious both hot and cold. You can make it in on the weekend and then enjoy an easy, protein-packed breakfast-to-go for the entire week!
