Simple Vegetable Egg Bake

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  2 oz or 57g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Broccoli

  Raw

  ¼ cup chopped or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Dill

  Fresh

  1 tsp or 0.2g

Directions

1. Preheat oven to 375°F and arrange four 8-ounce ramekins (or two 16-ounce ramekins) on a baking sheet with a lip.
2. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Dice the zucchini, broccoli, and onions into small pieces (about 1/2 inch).
4. Distribute the vegetables evenly among the ramekins.
5. Sprinkle cheese over the vegetables in each ramekin. Add dill.
6. Pour the egg mixture over the vegetables and cheese, leaving about 1/2 inch of space at the top of each ramekin.
7. Bake for 18-22 minutes for 8-ounce ramekins, or 22-25 minutes for 16-ounce ramekins. The eggs should be puffed up, set on top, and not jiggle when the baking sheet is gently shaken. The cheese should be slightly browned.
8. Remove from oven and serve immediately.