Servings

8 servings

Prep Time

15 minutes

Cook Time

35–40 minutes

Total Time

50–55 minutes

Ingredients

Vegetables

• 1 cup zucchini, diced small
• 1 cup bell peppers (mix of red and yellow), diced small
• 1 cup broccoli florets, finely chopped
• ½ cup onion, finely diced (optional)
• 2 cloves garlic, minced (optional)

Egg Mixture

• 8 large eggs
• ½ cup milk (or unsweetened almond milk)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)

Cheese

• 1 cup shredded cheddar cheese
• ½ cup mozzarella cheese
• 2 tablespoons grated Parmesan cheese

For the Pan

• 1 tablespoon olive oil
• Non-stick cooking spray

Instructions

Step 1: Prepare Oven

• Preheat oven to 375°F (190°C).
• Grease a 9-inch baking dish or pie dish.

Step 2: Cook Vegetables

• Heat olive oil in a skillet.
• Sauté onion for 2–3 minutes.
• Add zucchini, bell peppers, and broccoli.
• Cook 4–5 minutes until slightly tender.
• Add garlic during the last minute.

Step 3: Mix Eggs

In a large bowl whisk together:

• Eggs
• Milk
• Salt
• Pepper
• Paprika
• Oregano
• Red pepper flakes

Step 4: Assemble

• Spread vegetables evenly in baking dish.
• Sprinkle cheddar and mozzarella over vegetables.
• Pour egg mixture over everything.
• Top with Parmesan cheese.

Step 5: Bake

• Bake for 35–40 minutes.
• Center should be set and top lightly golden.
• Internal temperature should reach 160°F (71°C).

Step 6: Rest

• Let sit for 10 minutes before slicing.

Nutrition Information (Approximate)

Per Serving (1/8 recipe)

Values vary based on ingredients used.

Health Benefits

Broccoli

• Rich in vitamins C and K
• High in antioxidants
• Supports immune health

Zucchini

• Low calorie
• Good source of vitamin A
• Adds moisture without many carbs

Bell Peppers

• Excellent source of vitamin C
• Contains antioxidants and fiber

Eggs

• Complete protein
• Rich in choline
• Supports muscle maintenance

Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze slices individually for up to 2 months.

Reheating

• Microwave: 1–2 minutes.
• Oven: 350°F (175°C) for 10 minutes.

Variations

High Protein

Add:

• 1 cup cottage cheese
• Extra 2 eggs

Keto Version

• Replace milk with heavy cream.
• Use full-fat cheese.

Dairy-Free

• Use plant-based cheese.
• Use almond or oat milk.

Mediterranean Style

Add:

• Spinach
• Feta cheese
• Sun-dried tomatoes

Frequently Asked Questions (Q&A)

Q: Can I make this ahead of time?

Yes. Assemble the night before and refrigerate. Bake the next day.

Q: Can I use frozen vegetables?

Yes. Thaw and drain excess moisture first.

Q: Why is my veggie bake watery?

Vegetables contain water. Sauté them first and avoid overcooking.

Q: How do I know it’s done?

The center should be firm and a knife inserted in the middle should come out clean.

Q: Can I add meat?

Yes. Cooked bacon, ham, turkey sausage, or chicken work well.

Q: Is this recipe gluten-free?

Yes, as written it contains no wheat ingredients.

Q: Can I use egg whites?

Yes. Replace 8 eggs with:

• 16 egg whites, or
• 2 cups liquid egg whites.

Q: Can children eat this?

Yes. It’s a family-friendly recipe and a good way to include vegetables.

Q: What can I serve with it?

• Fresh fruit
• Green salad
• Toast
• Roasted potatoes
• Soup

Q: Can I make it in a muffin tin?

Yes. Bake at 375°F (190°C) for 18–22 minutes.

Allergen Information

Contains:

• Eggs
• Milk (cheese and milk)

Does Not Contain:

• Wheat
• Peanuts
• Tree nuts
• Soy (unless using certain cheese substitutes)