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  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 cup grated carrots
  • 1 cup chopped zucchini
  • 1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears sliced into 1/2-inch pieces
  • 4 large eggs
  • 2 cloves garlic, finely chopped
  • 1/2 cup freshly grated Parmesan or Romano cheese
  • 1/2 cup dry bread crumbs
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh flat-leaf parsley


  • Preheat oven to 350°F. Oil the bottom and sides of an 8-inch-square baking dish with a tablespoon of the olive oil and set aside. Heat remaining 2 tablespoons olive oil in a large skillet.
  • Add carrots and zucchini and cook, stirring often, until the vegetables are fragrant and starting to brown, about 5 minutes. Add asparagus and cook for 3 to 5 more minutes, until asparagus is starting to become tender. Transfer vegetables to a large bowl.
  • In another bowl, whisk eggs with garlic, cheese and bread crumbs. Whisk in salt, pepper and parsley. Pour egg mixture over the vegetables and stir to combine.
  • Pour into prepared baking dish and bake for 30 to 35 minutes or until firm.

Categories: Breakfast  Casserole 
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