Not sure what else to call this (aside from Yum!). Hubby even commented that this one of his new healthy favorites.
1 onion, chopped
1/2 cup chopped green onions
1 cup sliced mushrooms
2 cups chopped steamed broccoli
1/2 cup milk
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
Note: You could substitute any of your favorite garden vegetables that would be compatible with eggs. (Ex. Tomatoes, Peppers, Artichokes, Spinach, etc.) Also, you can dress it up with cheese. I didn’t use cheese (as a test), and nobody even missed it… likely because of the large quantity of herbs. But, it worked.
Preheat oven to 350 degrees (F).
Step 1: Grease the inside of a square casseroled dish (I used butter).
Step 2: Warm your skillet with a little safflower oil.
Step 3: Place onions and mushrooms in the warmed skillet & saute until tender (stirring occasionally).
Step 4: Add the rest of the vegetables and herbs, cooking until warmed (stirring occasionally).
Step 5: In a separate bowl, beat eggs and milk together until well mixed and frothy.
Step 6: Add the vegetable mixture to the casserole dish.
Step 7: Add the eggs to the casserole dish.
Step 8: Bake until the top is firm when tapped (about 35-40 minutes)
Step 9: Slice and serve.
Suggestions for side dishes: garden salad, fruit salad, fresh bread
Also, when I harvested the broccoli in the fall, I also saved the stems, cut them up and froze them separately. (see How to Freeze Broccoli) I use them mostly for soups, but they worked well for this dish as well.