Veggie Egg Bake

Oven: 350o

2 cups sharp cheddar cheese, grated                     

2 tbsp butter                                                                     

1 bunch green onions, sliced                                      

2 cups cut baby spinach                                                

8 eggs                                                                                                                  

2 tbsp minced fresh parsley

½ tsp dried basil

2 cups mozzarella cheese, grated            

1 (4.5 oz) jar sliced mushrooms 

1 cup sliced fire roasted red pepper

1 cup sliced sundried tomatoes

1 ¾ cup skim milk

½ cup whole wheat pastry flour               

salt and pepper

Melt butter in a sauté pan.  Add green onions until tender.  Add red pepper, mushrooms and sundried tomatoes, continue to sauté for an additional 2-4 minutes and then wilt in the spinach.  Set aside to cool.  Combine cheddar and mozzarella cheeses in a bowl; place 3 cups in the bottom of the casserole dish.  Spread vegetable mixture over the cheeses and sprinkle the remaining cup of cheese on top of the vegetables.  Beat eggs in a bowl; add milk, flour, parsley, basil, and salt and pepper – mix well.  Slowly pour egg mixture over the cheese and vegetables.  Bake at 350o for 35-45 min. 

*** You know the egg bakes are done when they do not jiggle in the middle when the pan is moved around.