Apparently I still have brunch on the brain, because the only thing that seemed appealing for dinner last night was an egg casserole
Ya’ll know how I roll — as simple as possible is key. Cause let’s be honest… the last thing I want to do after a long, busy day is make an elaborate dinner. Ya feel me?!
This hit the spot.
Smoked Salmon & Vegetable Egg Casserole
(makes 4 to 6 servings)
- 6 eggs
- 1/2 C skim or low fat milk
- 1 C zucchini, chopped
- 1 C mushrooms, chopped
- 1 C green pepper, chopped
- 1/2 C spinach, chopped
- 1/4 C feta cheese, crumbled
- 1/4 C smoked salmon, chopped (optional but epic)
- Salt & pepper to taste
- Dried basil to top casserole (optional)
Preheat oven to 350.
Crack eggs into a large bowl, whisk, then toss in the rest of the ingredients (including some salt and pepper to taste). Mix and then pour into a baking pan! The one I used is 11×7 and about an inch deep. Top with a little dried basil, if desired. Bake 25 minutes or until cooked through with a golden brown crust. Enjoy!
Oh, and don’t forget to spray the pan first… cause I did. Haha.
I just got back from school — had another presentation this morning! Now it’s time to get down to studying for Biochem. We have our final exam on Saturday (I know, lame) and it’s going to be scary. And cumulative. Eek!
Have a good one