Description
A tender, cheesy egg casserole filled with sautéed zucchini, spinach, onion, and garlic.
- Prep time: 15 minutes
- Stovetop cooking: 15 minutes
- Vegetable cooling: 5–10 minutes
- Bake time: 30–38 minutes
- Rest time: 10 minutes
- Total time: Approximately 1 hour 15 minutes to 1 hour 30 minutes
- Servings: 6
- Course: Breakfast, brunch, or light dinner
- Difficulty: Easy
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil, plus more for greasing
- ½ medium yellow onion, finely diced
- 2 medium zucchini, about 1 pound, cut into ¼-inch half-moons
- 2 garlic cloves, minced
- 5 ounces fresh spinach, roughly chopped and dried
- 8 large eggs
- ½ cup whole milk
- 1 cup shredded sharp cheddar, divided
- ¼ cup finely grated Parmesan
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- Chopped chives or parsley, optional for serving
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish.
- Heat olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes.
- Add zucchini and cook for 7–9 minutes, until tender and most moisture has evaporated.
- Add garlic and cook for 30 seconds. Add spinach and cook for 2–3 minutes, until wilted and no liquid remains pooled in the pan.
- Remove from the heat and cool for 5–10 minutes.
- Whisk eggs, milk, salt, pepper, and Italian seasoning in a large bowl.
- Stir in ¾ cup cheddar and the Parmesan.
- Spread vegetables in the baking dish. Pour the egg mixture over them and gently distribute the filling.
- Top with the remaining ¼ cup cheddar.
- Bake for 30–38 minutes, until the center is set and reaches 160°F (71°C).
- Rest for 10 minutes, then slice and serve.