This is a variation on this breakfast egg custard. I love a little strong cheese with eggs and this is delicious with feta, and the tomatoes add a lovely bit of acidity to balance out the flavors.
Broccoli Tomato and Feta Egg Bake
one. Preheat the oven to 350oF,
two. Use 1-2 tsp. softened butter or a bit of neutral-flavored oil to lightly grease the sides of a large casserole dish. (I use a glass 9×13 baking dish.)
three. Whisk together until completely incorporated (you can do this directly into the casserole dish):
6 whole eggs
3 cups egg whites
1 cup soy milk or dairy milk(1)
a dash of salt
four. Evenly distribute throughout the custard:
3 cups cooked, chopped frozen and thawed broccoli (one 10z bag)
2 large tomatoes, sliced
1 tbs. oregano
1 tsp. garlic powder
five. Dot the top with 4 oz. crumbled feta cheese, about 1/2 cup
six. Bake at 350o until just set in the center, 50-60 minutes. Allow to rest 5-10 minutes before serving.
Yields 6 servings.
(1) I recommend 2% dairy milk or full-fat soy milk. Fat serves an important role in custards, helping the proteins in eggs to avoid becoming ropey and rubbery. You could sub in another kind of non-dairy milk or skim milk, but the final product will not be as nice.