Simple Vegetable Egg Bake

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  2 oz or 57g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Broccoli

  Raw

  ¼ cup chopped or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Dill

  Fresh

  1 tsp or 0.2g

Directions

1. Preheat oven to 375˚ F and place four 8 ounce ramekins (or two 16 ounce ramekins) on a baking tray with a lip.
2. In a bowl, whisk together eggs, whole milk, salt, and pepper until well mixed. Set aside.
3. Prepare your vegetables. For vegetables that can be eaten raw or don't take too long to cook: dice into small pieces (1/2 inch at most as smaller is better) and distribute 1/2 cup of vegetables into each ramekin. If you would like to use vegetables that take a bit of time to cook (such as sweet potatoes or butternut squash), roast or steam ahead of time.
4. Sprinkle the cheese over the vegetables, adding any herbs or grains as you would like (you might need to reduce the quantity of vegetables slightly for space). Pour the egg mixture over, covering most of the ingredients but leaving about 1/2 inch of space from the top edge of the ramekin as the eggs will puff up as they bake.
5. Bake for 18 to 22 minutes for the 8 ounce ramekins or 22 to 25 for the 16 ounce ramekins. Eggs should be puffed, not look wet on top, and not jiggle when the tray is shaken. Cheese should also be slightly brown. Remove from oven and serve immediately as the egg mixture will begin to deflate as it cools.

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