Name: Egg And Vegetable Casserole recipe by SIMRAN GUPTA at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Tomatoes cut in half 2; Red bell pepper sliced 1; Zucchini 3/4 inch chunks 1; Mushroom 4; Red onion sliced 1; Minced Garlic 1 clove; Dried or fresh basil 1/2 tsp; Egg whites 1 cup; Parmesan cheese 1/4 cup; Salt and pepper to taste

ABOUT Egg And Vegetable Casserole RECIPE

This breakfast casserole is a delicious, made with eggs and vegetables.

Ingredients Serving: 4

Tomatoes cut in half 2
Red bell pepper sliced 1
Zucchini 3/4 inch chunks 1
Mushroom 4
Red onion sliced 1
Minced Garlic 1 clove
Dried or fresh basil 1/2 tsp
Egg whites 1 cup
Parmesan cheese 1/4 cup
Salt and pepper to taste

Instructions

Heat oven to 400 degrees F. Cover baking sheet with nonstick cooking spray. Put tomatoes, bell pepper, mushroom, zucchini, onion, garlic, and basil in pan and coat with cooking spray.
Season with salt and pepper and roast for 20-30 minutes until veggies are brown and tender.
Spray casserole bowl with nonstick spray. Divide roasted veggies evenly. Make a well in the center of the vegetables. Pour egg whites into ramekin.
Sprinkle with Parmesan cheese and bake until eggs are set, 20-25 minutes and garnish with fresh brasil leaf

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