This healthy vegetarian egg casserole is prepared Mediterranean-style with vegetables, shallots, fresh herbs and other favorites like feta, olives, and artichoke hearts. FULL RECIPE 👉
👉 SUBSCRIBE TO THIS CHANNEL:
👉 SWEET PAPRIKA:
👉 NUTMEG:
👉 GREEK OLIVE OIL:
INGREDIENTS:
🔹 7 to 8 large eggs
🔹 1 ½ cups milk (I used 2% milk)
🔹 ½ tsp baking powder
🔹 Kosher salt and black pepper
🔹 tsp dry oregano
🔹 1 tsp sweet paprika
🔹 ¼ tsp nutmeg
🔹 3 slices bread (toast), cut into ½ inch pieces (use whole grain bread for Mediterranean diet option)
🔹 2 shallots, thinly sliced
🔹 1 tomato, small diced
🔹 3 oz sliced mushrooms (any kind), optional
🔹 4 oz artichoke hearts from a can, drained and quartered
🔹 2 oz pitted kalamata olives, sliced
🔹 2 to 3 oz crumbled feta cheese
🔹 1 oz chopped fresh parsley (about 1 cup loosely packed)
🔹 Extra virgin olive oil (I used Private Reserve Greek olive oil)
🔹 1 bell pepper (any color), sliced into rounds
⏱️TIMESTAMPS⏱️
0:00 Intro
0:21 Prepping
0:47 Tip for fluffing up your eggs
1:09 Adding spices
2:03 What kind of bread to use
2:18 Adding vegetables
3:07 A great balance of flavor
3:55 Mixing
4:37 Transfer to baking dish
5:52 Oven temperature and baking time
6:02 What to serve with