This made a lot, like a large quiche. Very savory, although we might reduce the black pepper next time; the pepper wasn't as subtle as we thought it should be. Lucky me, I can pack this up (chilled, of course!) for a satisfying breakfast while I attend a conference at a hotel that seems to charge $15 for any breakfast. I doubled the cheese for personal preference, accepting the health penalty. (I was struck that an Egg Beaters carton holds only 15 oz., not 16 oz.) Made for Please Review My Recipe tag game.
What we have here is a real winner. Loved simply everything about it and I had everything already on hand. This made a delicious dinner last evening served with low fat biscuits and sliced tomato. The health factor is wonderful and to top it all off this tastes wonderful. Whats not to love!
wow this is so yummy. After the veggies were tender, I kept the vegetable stock for future use. I roasted a pepper and used it. I didn't have enough mozzarella so I used another kind of cheese (don't remember the name but it's italian). Thanks Ellie :) Made for PRMR tag game
Wow, was this super delicious! I did make a few changes: I had leftover roasted veggies on hand (peppers, zucchini, onions), so I steamed the asparagus (I used 10 spears) and added the roasted veggies on hand. I used shredded old cheddar instead of the mozzerella, and baked it in a 10" cast iron skillet. I didn't use quite the full amount of dill or pepper, yet it was so flavourful! It came out of the oven puffy and gorgeous, and by that point, the smell was making us mad, so we couldn't wait the full 10 minutes before cutting into it. Ellie, this is a great recipe - we'll certainly make it again - what a great reason to make extra roasted veggies! Thanks for sharing this recipe. Made for PRMR Tag.
Incredibly bland. I made this with whole organic eggs but that did not help the flavor-and I love all kinds of egg and cheese dishes. I feel that it was a waste of yummy veggies and good eggs.