Egg and veggie casserole

For brunch a couple of weeks ago, Chef Husband and I wanted to make an egg casserole with veggies. We took this Paleo recipe and made it decidedly un-Paleo (but possibly more delicious!) with some cheesy upgrades.

We used tomato, bell pepper, white onion, green onion, garlic, and shredded carrot, and sautéed them in a bit of olive oil on the stove before putting them in a dish to bake. I whisked the eggs with a bit of milk and poured them onto the veggies. Then I cubed about a third of an 8 oz. container of cream cheese and plopped the cubes on top. I cooked the egg dish for 20 minutes, sprinkled some shredded cheddar on top, and then baked for 10 more minutes.

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I did not particularly care for the carrot in this dish, and (this will be surprising) I didn’t find that the shredded cheddar on top added anything to the taste. It was mediocre overall.

BUT, this past weekend, Chef Husband’s parents came to visit and brought with them a fresh zucchini and a container of crumbled goat cheese!

We replicated the dish, but with zucchini, orange bell pepper, onion, garlic, and grape tomatoes. And GOAT CHEESE!

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It was delicious! Here’s the recipe.

Assorted chopped veggies
6 eggs
Crumbled goat cheese
Olive oil
Cooking spray


1. Preheat oven to 350 degrees.

2. Chop veggies and sauté in a bit of olive oil. (We did not sauté the tomatoes, but we did halve them before adding them to the dish.)

3. Drain the veggies and pour them into the bottom of a round pie dish that has been sprayed with cooking spray.

4. Whisk the eggs with some milk and pour them onto the veggies in the dish.

5. Sprinkle on some crumbled goat cheese.

6. Bake for 30 minutes.

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I made my first successful omelette this morning!

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Compare to the Minor Omelette Disaster of 2008…


I used this great instructional video to get some tips on easy omelette-making:

My husband is currently cooking away in the kitchen on a duck and andouille sausage étouffée recipe. He is much more adventurous than I when it comes to cooking, and he enjoys putting in the time to make some pretty complicated dishes (whereas I prefer quick, easy recipes). He spent the morning roasting the duck, and now he’s working on making duck stock from scratch. Go Chef Husband!


I LOVE pizza. Deep dish pizza, thin crust pizza, $5 frozen pizza, all pizza. So you can imagine that I was a huge fan of this veggie pizza with sun-dried tomato pesto sauce!

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Here’s the recipe we used:

It was so easy! We added lots of sliced garlic to the veggie mix and probably doubled the cheese. We used fresh mozzarella and shredded Romano cheeses. We used a wheat Boboli-brand crust, as recommended in the recipe, and DeLallo brand sun dried tomato pesto, which was very tasty!

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Bonus: We used the leftover veggies in scrambled eggs for breakfast!

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This pizza is so good and so easy to make.  We had some leftover veggies, cheese, and pesto, so we decided to make it again! This time we used Rustic Crust brand classic sourdough pizza crust. I thought this sourdough crust tasted even better with the veggies than the wheat crust.