Egg And Vegetable Casserole Recipe
Servings: 4
Ingredients
- 2 Tbsp. (30 ml) extra virgin olive oil
- 2 Tbsp. (30 ml) all-purpose flour
- 1 c. (250 ml) chicken, beef, or possibly vegetable stock Salt and freshly grnd pepper to taste
- 3 c. (500-750 ml) minced cooked vegetables such as carrots, broccoli, cauliflower, green beans, peas, summer or possibly winter squash, or possibly asparagus
- 2 Tbsp. (30 ml) minced fresh parsley, basil, or possibly thyme
- 6 x hard-cooked Large eggs, sliced
- 1/4 c. (60 ml) bread crumbs
- 1/4 c. (60 ml) freshly grated Parmesan cheese
Directions
- Heat the oil in a saucepan over moderate heat and cook the flour for 3 min. Add in the broth and bring to a boil, stirring frequently.
- Season with salt and pepper. Combine with the cooked vegetables and herbs. Layer 1/3 of the vegetable mix in a lightly greased baking dish, top with 1/2 the sliced Large eggs, and repeat, finishing with a layer of the vegetable mix. Sprinkle with bread crumbs and Parmesan cheese and bake in a preheated 350F (180C) oven till lightly browned, about 15 min.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 145 | 45% |
| Total Fat 16.29g | 20% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 251mg | 10% |
| Potassium 447mg | 13% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 6.7g | 22% |
| Sugars 0.51g | 0% |
| Protein 16.92g | 27% |
