Vegetable souttata

Vegetable Souttata

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Vegetable Souttata is a delicious and nutritious dish that combines fresh vegetables with eggs, creating a flavorful and satisfying meal. This recipe, numbered 6214, offers a simple and quick way to prepare a wholesome breakfast or brunch option. Packed with vitamins and minerals, this savory dish can be customized with various vegetables, making it a versatile choice for any season. The Vegetable Souttata is perfect for those looking for a healthy and easy-to-make recipe that will please both veggie lovers and meat eaters alike.

Keywords: Vegetable, Souttata, Eggs, Breakfast, Brunch

Vegetable souttata details

Vegetable souttata, recipe Rating: 4.5
Number of votes:97

Ingredients:

8 eggs

1-1/4 to 1-1/2 cup milk

2 green onions

1/4 of 1 red bell pepper

2 mushrooms

3 to 4 ounces grated sharp cheddar cheese

1 pinch dry oregano or basil or 1 Tablespoon fresh rosemary

Salt and pepper to taste

Dry Parmesan cheese

Non-stick cooking spray

Preheat oven to 450 degrees. In a large mixing bowl, blend eggs, milk, salt, pepper, and oregano/basil or rosemary well. Finely chop onions, dice red pepper, and finely slice mushrooms and set aside.

Spray the inside of four 6-ounce oven-safe custard cups and coat lightly with dry Parmesan cheese. Pour egg mixture into cups to within 1/2 inch of cup rim. Divide onions, pepper, mushrooms & cheddar cheese evenly into 4 servings and add to each cup: add cheese last. Stir gently to mix vegetable & cheese into egg mixture.

Place cups on cookie sheet and bake on middle oven rack for 18 to 20 minutes. Souttatas are done when lightly browned with rounded top, having risen half again in height similar to souffle. Serve immediately. This delicious dish serves well with fresh fruit & sauteed baby red potatoes.

Serves: 4