CHEF JEFF — ONE BYTE AT A TIME: Egg Primavera Casserole

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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.

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