Something big happened here recently.
Some of you may already know but I’m going to come right out and say it on this here corner of the internets.
Now, before you get all excited, I didn’t get engaged (or a second date), I’m not having children and yes, I am staying put in Chicago.
Oh? You want the news?
Yes, I’ve taken the plunge and joined a CSA. My friend Angie and I are dividing a half-share of produce every Friday, that we take turns picking up at a local gym.
For those of you who don’t know what a CSA is, the initials stand for “Community Supported Agriculture” and it’s popular way for consumers to buy local, seasonal food directly from a farmer. Basically, a farmer will sell “shares” to the public.
The share usually consists of a box of vegetables, or other farm products. Consumers can purchase a “membership” or a “subscription” and in return receive a box of seasonal produce each week throughout the farming season.
Our first CSA bounty included lots of vegetables, super-fresh and delicious. I turned some of the leftovers into this casserole inspired by Kalyn’s Kitchen.
The best part about this recipe is that if you’re only cooking for yourself, you can make the casserole on a Sunday and eat it throughout the week. See notes below on reheating and thawing.
- 2 cups chopped fresh vegetables (i.e. bell pepper, onion, mushrooms, asparagus)
- 2 cups fresh baby spinach, chopped
- 1 tablespoon olive oil (depending on your pan)
- ½ cup shredded low-fat mozzarella cheese
- 12 eggs
- 2 tablespoons milk
- Salt and pepper, to taste
- Preheat oven to 375 degrees F. Spray a glass casserole dish with non-stick spray or mist with olive oil.
- Wash vegetables and let drain dry. Heat a small amount of olive oil in heavy frying pan and sauté the bell pepper, onion, mushrooms and/or asparagus, until they begin to soften, about 5 minutes. Add spinach and cook 1-2 minutes, or until it begins to wilt.
- vegetables into a casserole dish and top with shredded mozzarella cheese. Break eggs into mixing bowl, add milk, half and half, or cream and season if you'd like. Beat eggs for a few minutes, until whites and yolks are well combined, then pour over vegetables and cheese.
- Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired.
- Note: This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
10 Comments
katie
May 3, 2010 at 10:45 amThis looks delish!
Jessica @ The Cooking Chick
April 22, 2010 at 11:59 amThis looks delicious, plus if you serve it for a crowd, you can actually mingle with them instead of concentrating on not drying out the eggs in the frying pan! Thanks!
Kalyn
April 20, 2010 at 11:05 pmI think you’re going to love being in a CSA. If I didn’t have a garden, I’d love to do it.
The breakfast casserole looks amazing!
Bethany
April 20, 2010 at 10:25 pmWhat a fresh and delicious breakfast! I almost never eat all the veggies I should… getting some in at breakfast would help a lot towards that goal 🙂 it’ll be fun seeing what you make with the CSA veggies!
thatShortChick
April 20, 2010 at 8:28 pmwill be testing this recipe out soon!
elle michelle
April 20, 2010 at 3:45 pmOkay, this makes me want to join the exact same thing you guys did so I can make the same awesome food. (Otherwise, I wouldn’t know what the hell to do with a box of random, though delicious, veggies.)
Joanne
April 20, 2010 at 11:25 amI have to say. In my book. Joining a CSA is just as (if not more so) exciting as getting engaged. This looks like an awesome casserole!
kat
April 20, 2010 at 9:57 amI love dishes like this!
Patricia
April 20, 2010 at 9:22 amI have been looking into joining a CSA. It is nice to “know” someone who is actually participating. I wasn’t sure how safe they were (trustworthy, amenable, etc).
Thanks for posting that!
Daryl
April 20, 2010 at 8:26 amI must say it looks so good I may have to try this