Spring Veggie Egg Bake
1 cup chopped carrots
1 cup shredded carrots
1 cup peas
Handful of tomatoes
2 shallots
Zest of 1 lemon
1 tbsp chopped thyme
6 eggs
1 cup milk
5 oz or more goat cheese
1 cup shredded gruyère
Roast chopped carrots with olive oil salt + pep at 400 for 20 minutes
Mix shredded carrots, peas + onions
Mix egg, milk, lemon zest, thyme
Pour over veggies
Plop goat cheese blobs on top + sprinkle Gruyère
Bake at 375 for 30 minutes until golden brown
Spring is the perfect season to enjoy fresh vegetables, and this Spring Veggie Egg Bake is an ideal way to showcase the bounty of nature. This dish not only offers vibrant colors but also blends healthy ingredients that are both nourishing and delicious. Start by roasting chopped carrots, which enhances their natural sweetness and adds a caramelized flavor to the bake. The use of shredded carrots and peas brings additional texture, while the tomatoes contribute a refreshing burst of juiciness. Incorporating herbs like thyme elevates the dish, introducing aromatic notes that complement the veggies beautifully. This recipe is also versatile; you can add or substitute other spring vegetables such as bell peppers or zucchini depending on your preference. To achieve a creamy consistency, the mixture of eggs and milk binds all ingredients together, creating a fluffy, custard-like texture once baked. Don't forget the cheeses! Goat cheese provides tanginess, while Gruyère adds a rich, nutty flavor. Together, they create a savory experience that will please any palate. Serve this delightful dish warm as a centerpiece for brunch or a light dinner, making it not just a meal but a celebration of spring's flavors. Perfect for meal prep, you can keep leftovers for a quick breakfast, too. Enjoy this wholesome and nutritious Spring Veggie Egg Bake that brings joy and health to your table!