Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

Vegetable Egg Bake

This recipe is good for 3 reasons:

1) It tastes good 2) You make the whole thing in one pan 3) It is super healthy

Jake and I have been trying to live a healthy life lately (ha!), and this dish kind of just created itself when I had to use up a container of "substitute egg product" and we needed something filling without a lot of calories.  Little did we know, it would actually taste good!  And the recipe is completely flexible.  You can throw whatever vegetables you happen to enjoy in it.  And if you don't like any vegetables then you are lucky that there are eggs and cheese to make the whole thing more bearable.

Here's the recipe:

1 large container of egg substitute (Egg Beaters, for example) 1 10 oz package of frozen spinach, thawed and drained Appx. 4 cups of other vegetables - I used asparagus, broccoli, onions, peas, green beans, and green and red peppers.  The vegetables can be frozen! 1 cup 2% cheese salt and pepper to taste

Preheat the oven to 350 degrees and grab a large pan that can go both on the stove top and into the oven.  Make sure of this before starting, because we don't want to start a kitchen fire.  Spray the pan with cooking spray and throw in the onions for about a minute.  Then throw in the bigger veggies that will take longer to cook through... especially if they are frozen.  After about 5 minutes, throw in the rest of the vegetables and let them all cook together for about 1 minute, and then turn off the heat and put some salt and pepper on for flavor and stir everything. 

At this point you want to pour in the egg substitute until it covers all of the veggies.  It isn't a precise amount because it will all depend on what vegetables you choose and how many of them you put in.  But you definitely want to have them covered with egg.  Last, but not least, sprinkle the cheese over the top.  It will soak into the egg a little bit, but don't stir it.  The crusty cheese top is the best part!

Bake the whole thing covered for about 30-40 minutes, and then uncovered for another 15 minutes.  Shake it around.  If it is jiggly then it isn't done yet.  Did I mention that this isn't an exact science?

After that you slice it up and serve it for breakfast, lunch, or dinner!  Or you can have it for all three because the leftovers are good, too.

And here is proof that I am completely inept at serving the first slice of anything:

Almond-Marshmallow-Craisin Bark

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