Egg Casserole

I recently signed up for one of those services that deliver a box of fresh produce to your door. I’d tried one in the past but discontinued it after receiving a box that contained more cucumbers than I could eat in a lifetime – and I like cucumbers. This service lets you pick and choose. However, using all the fresh vegetables before they turn to composte is still a challenge. Starting with the green tops of the beets. The beets themselves keep for quite a while, but I know from experience that if I don’t use the tops immediately they will spoil. To stop that from happening I trimmed and steamed them right away, before they ever got a chance to see the inside of the refrigerator. This morning, in the spirit of preventing waste, I tossed them with a few other things that may have wound up in the composte bin. The result was this tasty baked egg casserole. The ingredient and amounts of the following recipe are just guidelines since the contents of your refrigerator will not be the same.

“Everything” Sun Baked Egg and Cheese Casserole

Ingredients

1 tablespoon olive oil

3 green onions, thinly sliced

About 2 cups cooked mixed green vegetables (I used beet greens and green beans)

About 1/2 cup chopped fresh parsley

About 1 1/2 cups ricotta cheese

6 eggs

salt and pepper to taste

Preparation

Set Sun Oven out to preheat. Spray a baking pan with cooking oil.

Heat the oil in small skillet over. Add the green onions and cooke, stirring often, until softened, about 5 minutes. In a large bowl, mix together the cooked onions, mixed greens, and chopped parsley. In another large bowl, beat together the cheese and the eggs. Mix the vegetables into the egg mixture. Season with salt and pepper. Pour the mixture into the prepared baking pan. Cover with a second baking pan and transfer to the Sun Oven. Cook until set and starting to brown around the edges. Let rest 1o minutes before serving. Serve warm or at room temperature.

Makes 6 to 8 servings.

 

 

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