This is an easy breakfast or brunch meal! I make this one day and then eat the leftovers for the next few days. It reheats great and makes for a quick, healthy and tasty breakfast option!
The mushroom, zucchini and tomato’s flavors all work together with the eggs to make a home, hearty and delicious flavor profile! Sometimes I just need a warm and filling meal that is also healthy and makes me feel great! This recipe is great for that!
What you need to make zucchini mushroom and tomato egg pie:
1/2 Cups Mushrooms
1/2 Cup Zucchini
1/4 Cup Onions
1 Tablespoon Olive Oil
salt and Pepper
9 Eggs
1/4 Cup Milk
1/4 Cup Shredded Cheese
Salt and Pepper
1 Large Tomato sliced thinnly
Preheat oven to 350 F.
Cook mushrooms, zucchini, and onions in a small pan with olive oil and a sprinkle of salt and pepper for 3-4 minutes or until they soften slightly. Add to the bottom of a pie pan or glass baking dish.
In a bowl, combine eggs and milk and whisk together until a smooth mixture. Pour on top of vegetables. Sprinkle cheese on top and lay the sliced tomato on top of that. sprinkle top with salt and pepper.
Bake 40 minutes or until the egg is cooked in the middle.
Zucchini, Mushroom and Tomato Egg Pie
Ingredients
- 1/2 Cups Mushrooms
- 1/2 Cup Zucchini
- 1/4 Cup Onions
- 1 Tablespoon Olive oil
- Salt and Pepper
- 9 Eggs
- 1/4 Cup Milk
- 1/4 Cup Shredded Cheese
- Salt and Pepper
- 1 Large Tomato sliced
Instructions
- Preheat oven to 350 F. Cook mushrooms, zucchini, and onions in a small pan with olive oil and a sprinkle of salt and pepper for 3-4 minutes or until they soften slightly. Add to the bottom of a pie pan or glass baking dish. In a bowl, combine eggs and milk and whisk together until a smooth mixture. Pour on top of vegetables. Sprinkle cheese on top and lay the sliced tomato on top of that. sprinkle top with salt and pepper. Bake 40 minutes or until the egg is cooked in the middle.