Spring Vegetable Egg Casserole With Olive Oil, White Onion, Large Carrot, Asparagus, Sugar Snap Peas, Broccoli Florets, Garlic, Baby Bella Mushrooms, Cherry Tomatoes, Crumbled Feta Cheese, Large Eggs, Milk, Salt, Pepper
The ingredient of Spring Vegetable Egg Casserole
- 2 tablespoons olive oil
- 1 white onion small, peeled and diced
- 1 large carrot or 1 cupu00a0of baby carrots, peeled and diced
- 1 pound asparagus cutu00a0on the diagonal into bite-sized pieces
- 4 ounces sugar snap peas halved
- 4 cups broccoli florets u00a0chopped, about 1 medium head of broccoli
- 2 cloves garlic minced
- 8 ounces baby bella mushrooms sliced
- 1 pint cherry tomatoes halved
- 4 ounces crumbled feta cheese
- 12 large eggs whisked
- 1/2 cup milk
- salt
- pepper
The instruction how to make Spring Vegetable Egg Casserole
Nutritions of Spring Vegetable Egg Casserole
@type: NutritionInformation@type: 160 calories
@type: 10 grams
@type: 220 milligrams
@type: 10 grams
@type: 3 grams
@type: 11 grams
@type: 3.5 grams
@type: 270 milligrams
@type: 5 grams
