For a hearty vegetable casserole that makes awesome leftovers, try this Primavera Casserole. I am getting lots of fresh spinach, asparagus, and herbs from the garden this spring and was looking for a way to combine them. Primavera simply means spring time and I use a lot of spring ready vegetables. The vegetables are interchangeable for whatever you have on hand.
Using fresh herbs and vegetables that you enjoy, this casserole was a snap to put together on a busy work night. Healthy, protein rich, and full of fiber, the leftovers make awesome breakfast or lunch leftovers. Serve with a nice fresh baguette or a salad.
Hearty Primavera Casserole
A mélange of different chopped vegetables cooked with an egg and cheese base and topped with a crispy topping
Ingredients
- 1 head broccoli or cauliflower, cut into florets
- 1 cup asparagus, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 small onion, chopped
- 1 1/2 cup baby spinach leaves, chopped
- 1 cup mixed fresh herbs, basil, dill, oregano, chives, parsley, chopped
- 1/4 cup olive oil
- 1 tsp Italian seasoning
- 1/2 cup panko crumbs
Egg mixture:
- 5 large eggs
- 1 cup milk
- 1 cup feta, crumbled
- 1 cup parmesan, shredded
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Preheat oven to 400 degrees.
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In a large bowl, combine all the vegetables with the olive oil and seasonings. Toss to coat evenly.
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Spread the vegetables in a greased 9 x 13 casserole dish.
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Top with cheeses.
Egg Mixture
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In a medium bowl, whisk together the eggs, flour, seasonings, and milk.
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Pour mixture over the vegetables in the casserole dish
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Sprinkle panko bread crumbs over top.
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Bake for 35 - 40 minutes until egg mixture is set.
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Broil top of casserole to brown the bread crumbs for 1-2 minutes.
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Serve immediately.
