Quick Egg Wedges Giardiniere

Serves 6
Prep Time 15 min
Cook Time 10 min
Print Recipe
This vegetable-forward egg dish is a great way to combine nutrition and flavour into a simple meal. With a medley of frozen veggies and a hearty dose of cheese, it comes together in minutes and offers a warm, comforting option for brunch or a light supper.

Ingredients

  • 6 eggs
  • ½ cup (125 mL) milk (1%)
  • ½ tsp (2.5 mL) dried basil
  • ¼ tsp (1.25 mL) salt
  • ¼ tsp (1.25 mL) pepper
  • 2 cups (500 mL) cooked vegetables
  • 1 green onion, chopped
  • 1 cup (250 mL) shredded light Cheddar or Swiss cheese
  • Paprika (optional)

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Spray 9-inch (23 cm) pie plate with cooking spray.

  • Step 3

    Whisk eggs, milk, basil, salt and pepper in large bowl, just until blended. Stir in cooked vegetables and green onion.

  • Step 4

    Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add egg mixture. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. When eggs are almost set but still very moist (about the consistency of soft oatmeal), remove from heat and stir in 2/3 cup (150 mL) cheese. Immediately pour into pie plate. Sprinkle remaining cheese and paprika (if desired) over top.

  • Step 5

    Bake in preheated 375°F (190°C) oven until eggs are set, 10 to 12 minutes. Cut into wedges and serve hot or at room temperature.

Paperclip IconTips

  • 3 cups (750 mL) mixed frozen vegetables cooked until tender-crisp yield 2 cups (500 mL) cooked vegetables.
  • Leftovers can be reheated in microwave on High (100% power) for about 1 minute.

Nutrition Facts

Per serving
Calories189
Fat9 g
Saturated Fat4 g
Trans Fat0 g
Carbohydrate15 g
Fibre4 g
Sugars4 g
Protein15 g
Sodium319 mg