Asparagus, mushroom, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Asparagus, mushroom, egg and goat cheese breakfast casserole

From the pantry, you’ll need: olive oil, onion, eggs, Parmigiano-Reggiano cheese, kosher salt, fresh black pepper.

Serves 6.

Ingredients

2 tsp olive oil
1 small onion, diced
1/2 red bell pepper, chopped
2 cups chopped asparagus (12-15 spears)
8 oz sliced mushrooms, cremini or white button
6 large eggs
2 oz soft goat cheese
2 tsp milk (nonfat or low-fat)
2 tsp chopped fresh dill weed
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Cooking spray

Directions

Preheat the oven to 375°F. Spray a 9×13 or smaller casserole (any shape) with cooking spray, and set aside.

In nonstick frying pan over low heat, and add the olive oil, onion, bell pepper and asparagus. Sauté for 3-4 minutes, until the onion is translucent; then add the mushrooms, and sauté until most of the liquid from the mushrooms has evaporated. Remove from the frying pan, and spread out in the prepared casserole dish.

In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the chopped dill, salt and pepper, and parmesan cheese. Pour the egg mixture on top of the vegetables in the pan.

Bake for 35 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and let sit for 5 minutes before serving. Or, let the casserole cool to room temperature, and refrigerate it for later.