We all need some quick meal ideas from time to time, but that doesn’t mean that we should grab fast food. Just because we’re short on time doesn’t mean that we can’t make healthier choices.
This is a perfect dish to make if you have just a little leftovers but not enough for a full meal. It takes about 45 minutes from start to finish, it uses up what’s left in your fridge so it’s frugal, it’s super easy, and it’s delicious.
While it’s cooking, dump a bag of salad greens in a bowl, throw on a handful of chopped onion and add a splash of balsamic vinegar as a quick side salad and you have a full, healthful meal.
What’s not to love?
-2 cups vegetables, cooked (leftovers are perfect, or just use a steamer bag of broccoli/peas/carrots whatever. Also feel free to throw in any leftover meat, finely chopped or shredded)
-1 can drained chopped tomatoes, preferably organic (or fresh if you have them)
-handful of chopped onions and/or peppers
-1/2 cup shredded cheese
-1 cup milk (we use goat milk, use what you have)
-salt, to taste
-pepper, to taste
Preheat oven to 400. Dump cooked vegetables (and meat if you have it) into bottom of a casserole pan (mine is 11 x 9, but it doesn’t matter). Layer tomatoes, then onions/peppers, then half of the shredded cheese.
In a medium bowl, whip eggs and milk together, add salt and pepper (and any other spices you’d like). Pour over vegetables in pan. Sprinkle the other half of the cheese on top and then the parsley.
It would be delicious to throw some parmesan cheese on top, but I have a daughter who doesn’t like it so we leave it off.
Bake at 400 F for roughly 35 – 40 minutes. It’s done when it’s slightly browned on top and not very jiggly.
Serve with a side salad.