There's something about breakfast for dinner that creates a relaxed feel in the evenings. Dinner has suddenly become easy. And everybody loves breakfast at dinnertime!
This casserole is a blank slate so feel free to include any ingredients that strike your fancy. The combination I suggest here is particularly tasty, although the kids weren't too excited about the onions and mushrooms. No problem! I just kept them to one side of the dish.
If you have a dairy allergy, you can easily omit the milk and cheese. The dish won't taste quite as rich, but it still works.
6 whole omega-3 eggs
Splash of skim or 2% milk
1 cup cubed ham
1/4 cup diced onion
1/2 cup sliced mushrooms
1 1/2 cups broccoli florets
1/4 cup shredded cheese (I used a Mexican blend)
1/2 tsp each salt & pepper
Olive oil spray
Preheat oven to 375 degrees and spray a 9x9 baking dish with olive oil spray. Bring a small pot of water to a boil then reduce to a simmer. Add the broccoli and simmer for 5-7 minutes or until tender. Drain and set aside.
While the broccoli is simmering, heat 1 teaspoon of olive oil in a small pan over medium heat and saute the onions until translucent. Remove from heat.
In a blender combine the eggs, milk, cheese (if using) and salt and pepper. Blend on medium-high until the eggs are fluffy but not completely frothy. In your baking dish, layer the broccoli, ham, mushrooms and onions. If you have picky eaters, keep certain ingredients to one side of the dish. Carefully pour the egg mixture over the ham and vegetables. Bake for 30-35 minutes, or until the center is set.
If desired, you may top the dish with a sprinkle of parmesan cheese during the last 10 minutes of baking.
Serves about 4 really hungry eaters.