This versatile dish is the perfect thing for a quick mid week dinner, or a Sunday brunch. A great way to sneak some extra veggies into your diet, it's so delicious, no one will ever know how healthy it is as well!
Ingredients
- 1 leek
- 10 small mushrooms
- 1 large red bell pepper
- 3 tbls Olive oil
- 5 whole large eggs
- 5 egg whites
- ⅔ cup small diced fontina cheese
- 2 tbls snipped chives
- 2 tsps salt
- 1 tsp pepper
Instructions
Heat oven to 350 degrees.
Trim leek ends so that you only have the white and light green parts. Slit in half lengthwise and separate layers in water to get sand out. slice into small strips, set aside. Dice bell pepper and mushrooms. In a large skillet, heat olive oil over med-hi. Once hot, add leeks and saute until soft (about 4 minutes), then add in mushrooms and bell pepper. Saute another few minutes, stirring until bell pepper starts to soften just a bit and mushrooms lose water. add salt and pepper, stir. Remove vegetable mixture from heat.
In large bowl crack 5 whole eggs and 5 egg whites, whisk until well mixed.
Spray 9" pie pan (I prefer to use glass) with nonstick spray. Add cooled veggies to egg mix and stir, then pour everything into pie pan. Scatter cheese cubes into pan and press down so they are covered with egg mix. Bake in oven for 15-20 minutes, until eggs are set and top is golden.
Remove from oven and sprinkle snipped chives on top for added color and let cool. Slice and serve!
Added Tuesday, July 14, 2009