Ingredients
Method
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with olive oil or nonstick spray.
Sauté the Onions and Zucchini:
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped onions, salt, and pepper. Sauté for 5-7 minutes until softened. Stir in the zucchini and cook for another 3-5 minutes. Remove the skillet from heat.
Steam the Vegetables:
- Steam the carrots, corn, cauliflower, and green peas for 5-8 minutes until tender but still slightly crisp. Alternatively, you can boil them in a pot with a small amount of water, then drain well.
Prepare the Egg Mixture:
- In a large mixing bowl, whisk the eggs until smooth. Add the sautéed onions and zucchini, steamed vegetables, and fresh spinach. Stir until all ingredients are evenly combined.
Assemble the Casserole:
- Pour the vegetable and egg mixture into the greased casserole dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top.
Bake:
- Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the egg mixture is set and the top is golden brown.
Serve:
- Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy a delightful mix of flavors and textures!
Notes
- Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand. Bell peppers, mushrooms, or sweet potatoes work well too.
- Cheese Alternatives: Swap Parmesan with cheddar, feta, or a dairy-free alternative to suit your taste or dietary needs.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Make-Ahead Option: Assemble the dish the night before, cover, and refrigerate. Bake fresh the next day for an easy meal.