Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. fresh broccoli florets | ||
| 1 c. fresh baby carrots | ||
| 1 medium sweet potato, peeled and cut into 1-inch chunks | ||
| 1 medium red bell pepper, seeded and cut into 1-inch chunks | ||
| Hy-Vee Select olive oil, to taste | ||
| 4 oz. Hy-Vee shredded cheddar cheese | ||
| 4 Hy-Vee large eggs | ||
| ½ c. Hy-Vee half-and-half | ||
| ¼ tsp. Old Bay seasoning | ||
| 1 tbsp. chopped fresh basil | ||
| Sliced Roma tomatoes, optional |
Directions
- Preheat oven to 425 degrees. Place broccoli, carrots, sweet potato and red bell pepper on a large baking sheet. Drizzle with olive oil, tossing to coat. Bake 35 to 45 minutes or until vegetables are fork-tender.
- Reduce oven temperature to 375 degrees. Spray a 9-inch glass pie plate with non-stick cooking spray. Layer roasted vegetables in pie plate, topping with cheddar cheese.
- In a small bowl, combine eggs, half-and-half and Old Bay seasoning. Pour egg mixture over vegetable mixture and top with basil.
- Bake for 30 minutes or until center is set and edges are golden brown. Cool 5 minutes before cutting and serving. Top with tomatoes before serving, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 210mg
- Sodium: 390mg
- Total Carbohydrates: 17g
- Protein: 16g
Daily Values
0%
Vitamin A 300%
0%
Vitamin C 110%
0%
Iron 8%
0%
Calcium 30%
Recipe Source:
Hy-Vee weekly from the week of March 30, 2011.