A Plate Full

I love this dish. I make it so often. It’s easy, comforting, pretty enough for company, and sturdy enough to be reheated. It’s breakfast, lunch, and dinner. It should be on your table.

I use the term healthy here because there is very little fat in this recipe, lots of fiber, and of course essential protein from the yummy eggs. There are a couple of steps, and a change in technique from the usual way of roasting and sauteing veggies You could also make this using an egg substitute and ramp up the healthy factor even more. You should also be aware that cheese (yes, I know, not high on the healthy/fat front) is wonderful in this. Any cheese you like. Even, gasp, cottage cheese! (healthy) Let’s get started, shall we?

Use any combination of veggies you like in this. I used roasted zucchini, asparagus, cauliflower and sauteed mushrooms. 1-1/2 to 2 cups of cooked veggies is perfect.

For the roasted veggies:
1/4 head of cauliflower, cut in small pieces
1 medium zucchini, halved and sliced
6 – 8 small asparagus spears, cut in small pieces
2 tsps. of olive oil
1/2 tsp. of salt
1/2 tsp. of pepper

Preheat your oven to 400 degrees Line a cookie sheet with aluminum foil (easy cleanup!) and pour the olive oil into the middle of the cookie sheet. With your hand, spread the olive oil over the surface of the cookie sheet and dump your veggies onto the sheet. Sprinkle with salt and pepper and then using both hands roll the veggies around, coating them with the oil and seasonings. It will be a very light coating, but more than enough to roast them and give them texture and flavor, don’t worry. Put them in the oven for about 20 minutes, checking and stirring at 10. When they’re cooked through, (fork tender for cauliflower) and toasted, remove them from the oven and move them into your mixing bowl. This can be done up to 2 days ahead, cool, cover and refrigerate until ready to use. Bring them to room temp before combining with the rest of the ingredients.

For the mushrooms:

Slice 8 oz of mushrooms, I used crimini but any are fine, and put them into a non-stick saute pan. No oil, no butter, no Pam. Trust me. Use fairly high heat and stir. The mushrooms will begin to lose their water content and then you have to stir frequently. When the moisture is gone, the mushrooms will begin to color (this can happen quickly so watch carefully) scrape them out of the pan and into the bowl with the other veggies and let cool slightly.

Set your oven for 350 degrees. In a mixing bowl, beat 8 large eggs with 3/4 cup fat free milk, 1 tsp. each of salt and pepper, 1/2 tsp. of hot sauce (to your taste) and 1/4 tsp of freshly grated nutmeg. Pour this mixture over the veggies and gently stir together. This is the time to use mix in the cheese if you choose. I enjoy 1/2 cup of well drained cottage cheese in here if I’m trying to keep it healthy, if not, go wild with cheddar or gruyere or even a soft runny brie. Pour the mixture into a 10″ nonstick skillet and place carefully into the center of your oven. Bake for about 25 minutes, but start checking at 20. The center should be set and it should be puffed and golden. Loosen the edges with a spatula and slide onto a serving plate. Cut into wedges and enjoy. This reheats beautifully, either in the microwave or wrapped in foil in the oven.