Veggie Egg and Cheese Puff

By Lori Ross

Cheesy, eggy and tasty, this dish can be made ahead and reheated in the microwave.  Great for breakfast, lunch or dinner! 

1 ½ cups cooked vegetables, chopped (may be a mixture or just one type - e.g. broccoli, zucchini, potatoes, onion, corn, artichokes)
5 eggs
2 tbsp flour
¼ tspn salt
Fresh cracked pepper to taste
8 ounces grated Swiss or cheddar cheese

Set oven to 350 degrees. Place eggs, salt, pepper and flour in a bowl and whisk to combine. Spread vegetables in a greased  9” square or round baking pan.  Pour egg mixture over vegetables and sprinkle with cheese. Cook in 350 degree oven for 25 minutes until it is golden and bubbling and set. Cut into wedges or squares and serve.

Variations:  Cooked apples and pears make a slightly sweeter version of this dish.  Just replace veggies with cooked apples and pears and proceed with recipe.