Fresh on the Menu
Spring Vegetable Egg Casserole with Certified SC Grown veggies and feta cheese. Perfect for spring dinners using locally sourced ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshonthemenu.com.
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 large carrot (or 1 cup of baby carrots), peeled and diced
- 1 pound Certified SC Grown asparagus, cut on the diagonal into bite-sized pieces
- 4 ounces Certified SC Grown sugar snap peas, halved
- 3-4 cups chopped Certified SC Grown broccoli florets (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 and pepper
