|Mediterranean Primavera Bake|
This delicious combination of Veggies, Cheese and Eggs is easy to make, and delightful to eat.It doesn't require precise measurements of veggies or cheese, but can be thrown together according to your tastes.
The combination of zucchini, tomatoes, olives, cheese and oregano gives it a bit of a Mediterranean twist.
If you love Tomatoes, and hate Black Olives, you're free to add more tomato and leave out the olives. Likewise, if you dislike onion, just omit it.
The idea is to layer about 1 inch of vegetables into the dish, then about a cup or cup and a half of cheese, and top with blended egg mixture.
If you'd like to make this in advance, dish can be assembled the night before covered, and stored in the fridge. The next day, uncover and bake when you're ready. It's a great dish when you plan to have friends over for brunch.
This is how I make it.
Mediterranean Primavera Bake
Preheat the oven to 400 degrees Fahrenheit.
Grease a square glass baking dish
In the baking dish, Layer
2 Sliced Zucchini
2 Roma Tomatoes, diced
1/4 small onion, cut in thin crescents
6 Black Olives, Sliced
1 teaspoon Oregano
|Mediterranean Primavera Bake - Layer Veggies in Dish|
1 Cup Shredded Mozzarella
1/4 to 1/2 Cup Cubed or Crumbled Feta
|Mediterranean Primavera Bake - Veggies Topped with Cheese|
1 1/2 Cups Milk
3/4 Cup All Purpose Baking Mix (such as Bisquick or Great Value Brand)
1/2 teaspoon Salt
A few grinds Black Pepper
Pour Blended Egg Mixture gently over veggies and cheese in dish - the mixture usually just comes to the top of the veggies & cheese.
|Mediterranean Primavera Bake - Veggies Topped with Cheese and Egg Mixture|
Put dish in preheated oven and bake till golden brown, 40 to 45 minutes.
Remove from oven, and wait 5 to 10 minutes before cutting and serving. (it will deflate a little at this point - no worries!)
|Mediterranean Primavera Bake - Fresh from the oven|
Serve with Crusty Bread and Salad, or with Muffins & Fruit.
|Mediterranean Primavera Bake - serve in Squares|
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