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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this up for breakfast this morning, it seemed like something that would be healthy and good. Ingredients:
1/2 red bell pepper, cut into thin strips about one inch long |
1/2 portabella mushroom, cut into strips |
1 roma tomato, diced |
1 cup fresh spinach leaves |
1/2 cup chopped broccoli floret |
1/2 teaspoon extra virgin olive oil |
1/4 teaspoon ground pepper (to taste) |
1/4 teaspoon kosher salt or 1/4 teaspoon sea salt |
1 1/2 tablespoons feta cheese |
1 ready-made pie crust |
4 eggs |
1 1/4 cups milk |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried basil |
Directions:
1. Chop all vegetables, and toss them with the extra virgin olive oil, kosher salt, and pepper.
2. Place vegetables in pie crust.
3. Sprinkle feta on top.
4. In a separate bowl, beat together eggs, milk, rosemary and basil.
5. Pour into pie crust, over vegetables-smoosh vegetables down if necessary to get them coated with egg mixture.
6. Bake at 425°F for 15 minutes.
7. Reduce heat to 350°F and bake 15-20 minutes longer, until knife in center comes out clean.
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