CHEF JEFF — ONE BYTE AT A TIME: Egg Primavera CasseroleYou can’t have too many casserole recipes, and this one takes advantate of seasonal produce.
By: Herad Staff Report,
You can’t have too many casserole recipes, and this one takes advantate of seasonal produce.
Egg Primavera Casserole
1 cup small red potatoes, cut into ½-inch pieces
1 small bunch asparagus, trimmed, cut into 1-inch pieces
1 cup carrots, sliced
½ cup frozen peas, thawed
2 scallions, sliced
6 large eggs
1 cup light cream
1 cup shredded Cheddar
1 tablespoon Tabasco sauce
1 teaspoon salt
Preheat oven to 350 degrees. Grease 9-inch by 9-inch baking dish. Cook potatoes and carrots in medium saucepan of boiling, salted water until just tender; remove to bowl with slotted spoon. Repeat with asparagus; cook 2 minutes. Drain vegetables well. Beat eggs, cream, Cheddar cheese, peas, scallions, Tabasco and salt in large bowl; add cooked vegetables; mix well. Pour mixture into prepared baking dish. Bake 40 minutes or until mixture is puffed and eggs set.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.