Treat Mom to this tasty egg casserole for Mother's Day, or any day, since it is so easy to make! Prepare the vegetables the night before and keep them in the refrigerator to use in the morning...serve hot, room temperature, or even chilled.
1/4 lb fresh asparagus, cut into bite-size pieces, cooked
1 large green pepper, diced fine
1 cup fresh mushrooms, cleaned and sliced
1 1/2 cups cheddar cheese, shredded, divided
7 large eggs, slightly beaten
1/2 cup mayonnaise, or salad dressing
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium tomatoes, sliced
Preheat oven to 375-degrees F. Lightly grease an 8-inch by 8 baking dish. In bottom of prepared dish, layer diced peppers and mushrooms; add a layer of half of the cheddar cheese. Top with cooked aparagus and remaining cheese. In a large bowl, combine eggs, mayonnaise (or salad dressing), basil, salt, and pepper; blend well. Top with tomato slices. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Serve hot, room temperature, or chilled.
Yield: 4-6 servings.
To print a copy of this recipe for your Erik Homemade® cookbook, click here-->Download Easy Fresh Vegetable Frittata recipe